A slice of this date loaf after being out in the cold, braving the elements, is just delicious with a cup of tea. This recipe was shared by a lovely fellow yoga teacher, Olga, with our group of trainee yoga teachers 14 years ago. It works just as well if you use pecans or walnuts (personal preference).
¾ lb (337g) of stoned, finely chopped dates
1 teaspoon of bicarbonate of soda
2 oz (50g) of butter, chopped into tiny pieces
1 cup of boiling water.
½ cup of sugar
1 egg, well beaten
½ teaspoon of salt
1 teaspoon of vanilla essence
2 cups of sifted flour
1 teaspoon of baking powder
½ cup of finely chopped nuts, either walnuts or pecans
1. Preheat the oven to 180 degrees C.
2. Place the cut dates into a medium pan. Add the soda and butter. Pour the boiling water over, stir and leave to cool.
3. Add the sugar, egg, salt and vanilla essence. Mix well.
4. Add the nuts. Mix well.
5. Line a greased bread pan with baking parchment.
6. Pour the dough into the lined bread pan.
7. Bake in the oven for about 60 minutes. Test the loaf is baked by piercing the loaf with a cake tester/thin skewer/toothpick in the centre of the cake., It’s baked if the skewer comes out clean (without streaks of dough)..
8. If not done, you may need to cover the top of the loaf with aluminium foil and bake for a further 15 to 20 minutes .
9. Once baked allow to cool on a rack. Delicious served sliced with a touch of butter. Store in an airtight container.