Date Loaf

Cooking time: 1 hour

Serving size: 8-10 thick slices

Oven temperature: 170°C (fan)

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INGREDIENTS

• 2 cups plain cake flour

• 2 tsp baking powder

• 1 tsp bicarbonate of soda

• 250g dates, pitted and finely chopped

• ¾ cup brown sugar

• 1 Tbsp (15g) butter

• 1 tsp vanilla extract

• ¼ salt

• 1 egg

• 1 cup boiling water

METHOD

1.) Pour bicarbonate of soda and boiling water over the chopped dates.

2.) Sift the flour, baking powder and the salt together and combine with the brown sugar.

3.) Rub butter into flour mixture with your fingers until the mixture begins to look like coarse sand and then add the lightly beaten egg and vanilla and mix with a spoon.

4.) Add the date mixture (slightly cooled) and mix lightly with a spoon or spatula using the 'J'-like motion.

5.) Grease a loaf baking tin with 5g of butter. Pour the mixture into the loaf baking tin and bake at 170°C (fan) for 45 minutes (check after 40 minutes).

6.) Allow to cool completely before slicing.

Variation: Add one teaspoon cinnamon and some chopped pecan nuts.

Sugar can be reduced to ½ a cup (if you're looking for a slightly healthier version).

STORY

This date loaf has been around for as long as I can remember. It was my Ouma's recipe and has travelled around the world with me and my family. We have taken a date loaf into the desert when we went camping in Abu Dhabi, we have taken it on long journeys as padkos and now my dad is practically famous for bringing it along on his scuba-diving trips (although that might be because of his addition of serving the date loaf with some brandy butter....)

Personally I love a slice of date loaf, slightly heated up with a generous spread of salted butter. It's the ultimate indulgence for when I need a little taste of home.