This is one of my grandma’s recipes. I’m actually not sure which grandma, I think Grandma, as opposed to Minnie. Anyhow. It is a very moist and delicious cake and looks great cooked in these old fashioned nut loaf tins. Although, a word of warning. The nut loaf tins are small. They do not need much mixture. They can’t take much mixture. Otherwise they have blow outs. I managed to rescue mine … but it was close. They make lovely gifts, see photo above. This particular one made its way to a Pre-Primary classroom to feed the teacher, the parent helper … etc. It looked pretty and apparently made morning tea a bit of an occasion!
1 1/2 cups dates
1 cup water
1 cup sugar
1 tablespoon butter
1 teaspoon bicarbonate of soda (bicarb soda)
2 cups self raising flour
1. Preheat oven to 180˚C.
2. Prepare baking tins (either grease and line a loaf tin or grease the inside of a cylindrical old fashioned nut loaf tin).
3. Finely chop dates.
4. Add dates, water, sugar and butter to a saucepan and bring to the boil. Continue cooking till dates are very soft and all ingredients appear to have combined.
5. Add the bicarbonate of soda and remove from heat (the mixture will froth and aerate).
6. Pour into a mixing bowl and allow mixture to cool (about 10 minutes).
7. Add the flour and egg, mixing well to combine.
8. Place in chosen baking dish – the nut loaf tins will take about 1/3 of this mixture. Remember not to over fill these, the tin should be between 1/2 and 2/3 full, any more and you’ll have an explosion (the pictures that didn’t make the blog post!).
9. Bake in a moderate oven till cooked through when tested with a skewer (at least 30 minutes … depending on your pan!).