Date Loaf

Dates dates and more dates!  The dates container is full and I have discovered another two unopened packets hidden at the back of the pantry.  A perfect excuse to make Date Loaf.  And today is the perfect day to fill the house with the warming yummy smell of home-baking.  Summer may be coming but winter is still lingering, making for typical spring weather.  Overcast skies and frequent showers have caused the temperature to drop and eldest son has lit the fire so we can be snug and cozy indoors.  Maybe tomorrow will be warmer and sunnier.

DATE  LOAF

INGREDIENTS:

1 1/2 cups dates

1 cup boiling water

1 egg

1 cup white sugar

1 tsp vanilla essence

2 oz butter, melted

2 cups flour

1/4 cup milk

1 1/2 tsp baking soda

METHOD:

1.  Chop the dates into small pieces and place into a heat-proof bowl.  

2.  Pour the boiling water over them, stir briefly (so that the water covers them all), and leave to sit until cool (about 30-60 minutes).

3.  Preheat oven to 180 degrees Celsius.  Grease a 9" x 5" loaf pan and line with cooking paper.

4.  Use a cake mixer to beat the egg and sugar together until light and fluffy.  

5.  Beat in the vanilla essence and the melted butter.

6.  Use a slotted spoon to remove half the dates from the bowl and set them aside.

7.  Pour the remaining dates and the soak water into the creamed mixture.  Beat until mixed in.

8.  Sift the flour into the mixture and partially fold it in using the slotted spoon.

9.  Warm the milk until it is hot but not boiling, then dissolve the baking soda in it.  

10.  Pour the milk into the loaf mixture and thoroughly mix in.

11.  Stir in the remaining dates (that were set aside) until they are evenly distributed throughout..

12.  Pour into the prepared loaf pan, smoothing out the top with a blunt knife.

13.  Bake at 180C for 60-75 minutes or until cooked  (a skewer inserted into the loaf will come out cleanly).

14.  Turn loaf out onto a cake rack, remove paper, and leave to cool.

  

TO FREEZE:

A cold loaf can be wrapped in tinfoil and placed into a freezer bag or storage container, labeled, and frozen for up to four months.  An unwrapped loaf will thaw at room temperature in about three hours.

Slices of loaf can also be frozen, buttered or plain, by wrapping each piece in cling-film or tinfoil and freezing as above.  Frozen pieces can be added to a school lunchbox, or unwrapped and left to thaw at room temperature for 15-30 minutes.

Cheers,

Margaret