Meander Chronicle Reporter
We’ve made this one a few times and it is ridiculously yummy … makes a large number of servings and keeps very well. Don’t stint on the brandy, unless you’re not a drinker, it adds a luxurious, velvety, decadent aspect to an already tasty dessert.
Serves 8 easily
Prep time: About 10 minutes
Baking time: 40 minutes
250g chopped dates
¾ cup boiling water
Two tablespoons butter
200g Muscovado sugar
1 free-range egg
1 teaspoon bicarb soda
4 teaspoons baking powder
1 teaspoon mixed spice
½ teaspoon ground ginger
1 teaspoon salt
30g chopped pecans
¾ cup water
1 teaspoon vanilla extract
1 tablespoon butter
¼ cup brandy
Specially for Christmas: Tiramisu and caramel trifles
*Preheat the oven to 190 degrees and grease a 30cm bundt cake tin.
*Mix the dates and boiling water and set aside to soak. Let it cool.
*Cream the butter, sugar and egg until fluffy consistency. Sift the dry ingredients into the soaked dates, then add this to the wet ingredients. Fold in the pecans. Pour into the cake tin and bake for 40-45 minutes, or until a skewer comes out with small crumbs attached to it.
*To make the syrup, combine the sugar and water in a small saucepan and bring to the boil. Reduce heat and simmer for 5 minutes. Add remaining ingredients and combine. Set aside.
*Pour the syrup over the cake while it is still hot, allow to soak in and then remove cake from the tin.
(Note: Makes a substantial amount of syrup, you can cut down if you prefer.)
*Inspired by a recipe that was published in Woolworths’ Taste magazine
Now try: Decadent Basque burnt cheesecake