110g (4 oz) chopped dates
170g (6 oz) assorted dried fruit [I use cranberries and sultanas but any you fancy works well]
55g (2 oz) margarine
300ml boiling water
Juice and zest of 2 oranges
[Or the same amount of hot orange juice or 1 small carton of juice – pineapple also works well]
1/2 tsp orange oil
1 tsp vanilla
2 tbsp malt syrup
1 teaspoon bicarbonate of soda
225g (8 oz) self raising flour
55g (3 oz) chopped pecans
170g (6 oz) brown sugar
1 tsp baking powder
2 eggs, beaten
vanilla
cinnamon / mixed spice / allspice – about 1/2 tsp of each
Pearl sugar and half pecans to decorate
3 x 1 lb loaf tins lined.
Place dates and margarine is a basin with boiling water, juice, zest, flavourings, spices, malt and bicarbonate of soda. Gently mix with wooden spoon to ensure all margarine has melted and dates plump up [this takes about an hour for the dates to soften ]. Allow to cool.
In mixing bowl, combine self raising flour, pecans baking powder and sugar, then add to cooled basin of dates, margarine, water and bicarb. Mix well with wooden spoon and add beaten egg. Spoon mixture into lined loaf tins. Top with half pecans
Bake for 45 to minutes depending on oven at 180 C / Gas 4 / Fan 160 C.
Towards end of cooking brush with a little beaten egg and sprinkle with pearl sugar.
Leave to cool on a wire rack. Slice and spread with butter – or eat without, it’s up to you.
