Dadelbrood (Date Loaf with Caramel Syrup) is a traditional South African recipe for a classic cake made from a date and flour batter that's topped with a caramel syrup before serving. The full recipe is presented here and I hope you enjoy this classic South African version of: Date Loaf with Caramel Syrup (Dadelbrood).
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Ingredients:
1 tsp bicarbonate of soda
150g dates, finely chopped
250ml boiling water
200g sugar
60g butter or margarine, softened
1 egg
200g plain flour (do not sift)
1 tsp baking powder
pinch of salt
2 tbsp chopped nuts
1 tsp vanilla extract
For the Caramel Syrup:
100g soft brown sugar
125ml fresh cream
40g butter or margarine
Method:
Add the dates to a bowl and sprinkle over the bicarbonate of soda. Pour over the boiling water and mix to combine then set the mixture aside to cool.
Cream together the sugar and butter until pale and fluffy. Add the egg and beat thoroughly to combine. Sift together the flour, baking powder and salt over the creamed mixture. Add the nuts and vanilla extract and mix until combined.
Spoon the resultant batter into a well-greased loaf tin (about 23 x 13 x 7cm) lined with greaseproof paper that has been greased. Transfer to the centre of an oven pre-heated to 180°C and bake for about 60 minutes, or until golden brown and cooked through (a skewer inserted into the centre of the cake should emerge cleanly).
In the meantime, combine the brown sugar, cream and butter in a saucepan over low heat. Bring just to the boiling point, reduce to a simmer and cook, uncovered, for 15 minutes.
When done, turn out the date loaf onto a wire rack. Remove the greaseproof paper and prick the top of the loaf with a cocktail stick. Pour over the caramel syrup and set aside to cool completely before slicing and serving.
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