Growing up, my mother only made one kind of muffin and that was date and banana muffins.
Wow she really loved those muffins, there was always an endless supply of them in the house, but my dad and myself, we hated those muffins, actual I speak for myself. I can’t remember his reaction to the muffins themselves.
But me, I hated them with a passion, it wasn’t the muffin themselves it was more the dates, towards the end of her baking days, I would painstakingly bread the muffin apart and remove every piece of date I could find.
Trust me when I say this, I have never again touched or eaten anything with dates in…. maybe that is the reason, I haven’t been on a date since I stopped eating those muffins… sorry, I know it is a lame joke, but I just had to put it out there for the world.
With that being said, when I came across a recipe for date loaf in Fatima’s cookbook, I just had to make it.
I don’t know why, but I kept going back and back to the recipe and I eventually gave in and made the recipe.
I served it with warm custard and thank goodness for the winter weather we had the past week, this loaf hit the spot.
And guess what, I really really enjoyed it… I think I might need my mind read or my taste buds examined.
The original recipe contained eggs, but I converted it into an eggless recipe so that we could all enjoy it.
The verdict, everyone loved it, of course my father had to be a party pooper and only want a drop of custard with his cake, but the ladies of the household we literally had the slice of cake floating in a sea of custard.
- 1 x cup pitted dates, finely chopped.
- 1 x cup boiling water.
- 1 x tsp bicarbonate of soda.
- 200g x butter, room temperature.
- 1 x cup brown sugar.
- 2 x tbsp. vanilla essence.
- ½ x cup golden syrup.
- 3 x vegan eggs. ( 2 x normal eggs).
- 2 ½ x cups cake flour, sifted.
- 2 x tsp baking powder.
- 1 x tsp cinnamon powder.
- 1 x tsp mixed spice powder.
- Pinch of salt.
- 1 x cup walnuts, roughly chopped.
- In a jug, mix together the boiling water, bicarbonate of soda and dates.
- Set aside for about 30 minutes or until the dates are soft and mushy.
- In your mixer, cream together the butter and sugar till lightly and fluffy.
- Mix in the vanilla essence and golden syrup.
- Beat in the eggs and mix till well combined.
- Mix in the flour, baking powder, salt and spices.
- Fold in the nuts.
- Add the date mixture and mix till well combined.
- Pour into a greased loaf tin.
- Pop into a preheated oven and bake at 180 degrees for 1 ½ hours or till the cake tester comes out clean.
- Allow to cool for 10 minutes in the pan before turning out onto a cooling rack and cooling completely.