DATE LOAF WITH CARAMEL SYRUP
5 ml bicaronate of soda
150g (250ml) finely chopped dates
250 ml boiling water
200g (250ml) sugar
60g (75ml) butter or margarine at room temperature
1 egg
200g (375ml) measured unsifted, cake flour
5 ml baking powder
pinch of salt
30g (75ml) chopped nuts
5 ml vanilla essence
Caramel syrup:
100g (125ml) soft brown sugar
125ml fresh cream
40g (50ml) butter or margarine
Method
Sprinkle bicarbonate of soda over the dates. Add the boiling water and mix. Let mixture cool.
Preheat the oven to 180ºC (350ºF).
Grease a breadpan (23x13x7cm) and line it with waxpaper and grease the paper as well.
Cream the sugar and butter. Add egg and beat till well mixed.
Sift the cake flour, baking powder and salt together over the egg mixture.
Add the nuts and vanilla essence and mix.
Add the date mixture and mix.
Spoon the dough into the pan and flatten.
Bake for an hour on the middle oven rack.
Heat the brown sugar, cream and butter together over low heat till boiling point. Simmer for 15 minutes without lid.
Place bread on cooling rack, remove wax paper and pour hot caramel syrup over.
Cool before serving.
Recipe posted by: Peter Thomas
Photo: Yolanda Horn
