A classic tea loaf! Extra yummy spread with butter.
150g butter
½ c brown sugar
½ c golden syrup
½ c treacle
¾ c finely chopped dates
¾ c chopped walnuts, optional
2 c self-raising flour
1 tsp ground ginger
1 tsp cinnamon
1 tsp mixed spice
½ c milk
2 eggs, lightly beaten
Preheat oven 160C. Line 23cm loaf tin with
baking paper. Melt together butter and sugars in small saucepan. Set aside to
cool.
Mix dates and nuts with butter mixture.
Sift flour and spices into a bowl, make a well in the centre and pour in cooled
butter mixture along with milk and eggs. Mix well to ensure no lumps. Pour
batter into tin. Bake for 1 hour or until loaf tests cooked. Cool for 5 mins in
the tin then transfer to wire rack to cool completely.
You could also use prunes or apricots in
place of dates.
Recipe from New Zealand Women’s Weekly