Description
A moist and flavorful loaf made with spiced dates and topped with a tangy lemon syrup.
Ingredients
Scale
- 200 g (about 1 cup) pitted dates, chopped
- 250 ml (1 cup) boiling water
- 1 teaspoon baking soda
- 125 g (about 1/2 cup) unsalted butter, softened
- 150 g (about 3/4 cup) brown sugar
- 2 large eggs
- 200 g (about 1 1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 100 g (about 1/2 cup) granulated sugar (for syrup)
- 60 ml (1/4 cup) fresh lemon juice (for syrup)
- Zest of 1 lemon (for syrup)
Instructions
- In a bowl, combine the chopped dates with boiling water and baking soda. Let it sit for about 15-20 minutes until the dates soften and the mixture cools slightly.
- Preheat your oven to 180°C (350°F). Grease and line a loaf pan with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the date mixture. Start and end with the flour mixture, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- While the loaf is baking, combine the granulated sugar, lemon juice, and lemon zest in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle simmer. Remove from heat and set aside.
- Once the loaf is done baking, let it cool in the pan for about 10 minutes. Carefully remove it from the pan and place it on a wire rack. Drizzle the lemon syrup over the top while the loaf is still warm.
- Allow the loaf to cool completely before slicing. Serve as a delightful snack or dessert.
Notes
- For added texture, consider mixing in some chopped nuts, such as walnuts or pecans.
- This loaf can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- The lemon syrup can be made ahead of time and stored in the fridge for up to a week. Warm it slightly before drizzling.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Spiced Date Loaf, Lemon Syrup, Dessert