Ingredients

Method

• 250 g dates, chopped
• 3/4 cup boiling water
• 2 T butter
• 200 g Muscovado sugar
• 1 free-range egg
• 300 g flour
• 1 t bicarbonate of soda
• 4 t baking powder
• 1 t mixed spice
• 1/2 t ground ginger
• 1 t salt
• 30 g pecans, chopped
for the syrup:
• 250 g sugar
• 3/4 cup water
• 1 t vanilla extract
• 1 T butter
• 1/4 cup brandy

Method

Ingredients

1. Preheat the oven to 190°C and grease a 30 cm bundt cake tin.
2. Mix the dates and boiling water, then set aside to soak until cooled.
3. Cream the butter, sugar and egg until fluffy. Sift the dry ingredients into the soaked dates, then add this to the wet ingredients. Fold in the pecans, taking care not to overmix. Pour into the cake tin and bake for 40–45 minutes, or until a skewer comes out with small crumbs attached to it.
4. To make the syrup, combine the sugar and water in a small saucepan and bring to the boil. Reduce the heat and simmer for 5 minutes. Add the remaining ingredients and combine. Set aside.
5. Pour the syrup over the cake while it is still hot, allow to soak in, then remove from the tin.

Cook's note: Use brandy extract or vanilla extract if you prefer an alcohol-free cake.

Find more cake recipes here.

Photographs: Myburgh Du Plessis
Food Assistant: Bianca Strydom