This is the original recipe that compliments the eggless date loaf. This recipe is great for those allergic to eggs but I like it mainly because it's so rich and moist! Butter the slices if you so wish. This loaf is great picnic food and lasts for a good while too.
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:40min › Cook:1hour › Extra time:20min › Ready in:2hours
Preheat your oven to 160 degrees C (you can do that after you boil the fruit though)
Add the dates, sugar, butter, spices and water to a pot and simmer it for about 5-7 minutes. Every so often scrape the spices off the side so they don't dry out and stick.
Remove from the heat and let it cool to room temperature.
Sift the flour and the bicarb together and stir it into the mix. (Use willpower to prevent self from eating raw mix. It's good raw but you want the loaf, trust me.)
Line your loaf tin with baking paper, then pour into a loaf tin (I use the smallish ones you get from supermarkets they're the perfect size). Poke any errant fruit down under the batter, it'll help stop them burning.
Bake until brown on top and a skewer comes out clean. It usually takes about an hour but really depends on the oven. If you are using a bottom element oven as I do it's also useful to double line the tin, it prevents the bottom burning as this is a fairly long cooking ole loaf.
When cooked - pull any burnt fruit off the top if there's any, even a perfectly cooked loaf might have one or two sultanas that just get overcooked on the top.
When it's cool you cut into slices and if you want to you can butter them. This is amazing as an afternoon or morning tea slice with coffee.