Just wonderful and heart warming. The flavour will continue to intensify as each day passes after baking! This recipe uses the KitchenAid Platinum Stand Mixer KSM156.
Loaf
Ingredients
250ml water
250g pitted dried dates
1 1/2 tsp bicarbonate of soda
80g unsalted butter, cubed & softened at room temperature
1/2 cup (100g) dark brown sugar
1 tsp mixed spice
100g good quality dark eating chocolate, roughly chopped
1/3 cup (40g) pecan nuts, roughly chopped
1 1/2 cups (215g) plain flour, sifted
50g good quality dark eating chocolate, extra, roughly chopped
2 tbs dark brown sugar, extra
Premium vanilla ice cream, for serving
Method
For best results use the KitchenAid Platinum Stand Mixer KSM156
Preheat oven to 180°C (160°C for fan forced oven). Grease and line a 13 x 24cm loaf tin with baking paper and spray lightly with oil
Combine water and dates in a medium-sized saucepan and bring to the boil. Remove from heat and stir through soda. Allow to cool
Place butter and sugar into the mixing bowl of the stand mixer. Attach the flat beater and pouring shield (if available). Mix on speed 2 until incorporated, then increase to speed 6 and mix for 2-3 minutes, or until light and creamy. Scrape down sides of bowl regularly with a spatula
Add date mixture, mixed spice, chocolate, nuts and flour and mix on speed 1 until just combined. Do not over mix. Pour into prepared tin and bake for 40 minutes on middle shelf
Combine extra chocolate and brown sugar together and sprinkle over top of cake. Bake for a further 5 minutes or until cake is firm to touch. Remove from heat and allow to cool
Slice cake and serve with Butterscotch sauce and ice cream
Butterscotch Sauce
Ingredients
250ml thickened cream
80g unsalted butter
1 cup (160g) dark brown sugar
Method
Combine cream, butter and sugar in a small saucepan and simmer for 3 minutes or until sugar has dissolved
