Tea loaves never get the spotlight that lavishly decorated cakes do. In my opinion, they don’t need to because they will never be out of style. They don’t need pomp and glory because they have surpassed all taste tests.
Many people will gladly choose a tasty, buttered slice of cake with a hot cup of tea anyday. I know I will.
This date loaf is such a cake. It is moist, slightly spicy, fruity and utterly delicious! It is easy to make and gets better with each day.
I don’t know why I always seems to have dates in my fridge! When I cannot bear looking at them anymore, is when this loaf is born. It is so good that I make sure to buy more dates and then the process starts again.
Now I see why I always have dates!
Ingredients
- 250g pitted dates finely chopped.
- 250ml boiling water
- 5ml bicarbonate of soda
- 125g softened butter
- 160g sugar (white or dark brown)
- 1 egg
- 5ml vanilla
- 280g cake flour
- 10ml baking powder
- 1m salt
- 5ml ground spice
- 125g dried mixed fruit (optional)
Method to make cake
- Grease and line the bottom of a 22.5 or 24cm loaf pan.
- Place dates in a bowl and pour boiling water over.
- Add the bicarbonate of soda and lightly mix.
- Preheat oven to 160 degrees celsius.
- Cream butter and sugar together until light and creamy.
- Add egg and vanilla and beat well.
- Sift flour, baking powder, salt and mixed spice.
- Add dry ingredients alternating with the softened date mixture to the creamed mixture.
- Mix in the dried fruit mix.
- Add to the prepared loaf pan.
- Bake at 160 degrees celsius for 50-55 minutes.
- Loaf is done when well risen, a deep golden-brown colour and coming away from the sides of the tin.
- Cool for a few minutes before turning over on to a wire rack to completely cool.
