As many of you will know, afternoon tea is the fourth core meal of the day at our place. We stop for a shared afternoon tea most days of the week. It’s not always cakes and muffins and slices and biscuits, but usually it is. We tend to have our sweet treat for afternoon tea and save dessert for weekends. Does that make up for it? Well…
This date loaf is one of the quickest cakes you’ll ever make. If you don’t think you’re a baker, let this date loaf completely change your mind. I reckon anyone can make it and anyone would like it. It’s not messy, fussy or finicky, but it sure tastes like it should have been.
If you like them, add walnuts right at the end of your mixing and sprinkle a few on top just before you pop it in the oven. If you want to get rid of the brown sugar (although there really isn’t very much in here), you can substitute with a mashed over-ripe banana. The bicarb makes the loaf really light and fluffy, but by all means leave it out and enjoy a denser, less acidic loaf.
A date loaf worth dating
Preheat fan-force oven to 180°C and grease a loaf tin (my tin was 22 x 13 cm).
Put chopped dates, brown sugar and butter in a bowl and pour over the boiling water. Stir with a fork until butter has melted. Stir through vanilla and leave to sit for a few minutes.
Sift flour and bicarbonate soda into the bowl and mix well. Pour into loaf tin and smooth top.
Bake for around 45 – 50 minutes.
You can wrap this one and freeze it for about a month. It will keep moist and fresh for about 3 days in an air-tight container. If you go nut-free it makes the perfect recess snack in the lunch box too. All the yums!
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