No messing about here, let's get baking...
Ingredients
Loaf
- 110g Unsalted Butter
- 50g Black Treacle
- 175g Golden Syrup
- 150ml Milk
- 2 Eggs
- 1 tsp Mixed Spice
- 2 tsp Ground Ginger
- 1 tsp Bicarbonate of Soda
- 225g Plain Flour
- 110g Stoned Chopped Dates
- 50g Chopped Pecan Nuts
Caramel Apple Topping
- 1 Apple Chopped
Method
- Pre-heat your oven to 160C fan and line a loaf tin wit greaseproof paper.
- Place the butter, black treacle and syrup in a large saucepan and melt together over a hob on medium to low heat. Remove the mixture from the heat; let it cool for a few minutes, then mix in the milk.
- Now beat the eggs and add to the syrup mixture. Whisk together until combined.
- Sift the flour, spices and bicarbonate of soda into a bowl and gradually pour in the syrup mixture to the dry ingredients, bit by bit, until you have a smooth batter. Whisk continuously until combined.
- Then lightly stir in the chopped pecans and about two thirds of the copped and pitted dates, and pour the mixture into the prepared tin.
- Now lightly drop the rest of the dates on the top, pushing them gently in with a skewer.
- Bake for 45 minutes to an hour or until a skewer comes out clean. Once baked leave to cool in the tin on a cooling rack.
- Now chop up your apple in to cm cubes and place in a bowl. Squeeze a small amount of lemon juice over the top to prevent them browning.
NOTE:
The cakes flavour develops more after a few days so this can me made a few days in advance.
Happy baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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