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Traditional Date Loaf

The Green's Traditional Date Loaf is a classic tasty treat. It is a delicious moist loaf with real chopped dates througout. Made from traditional recipes, the taste is authentic and timeless. Ideal for a snack warm or cold with coffee or as a packed snack for lunch. For variety, add apples or nuts for a fresh, yummy cake with a delicious texture. It is also delicious when topped with a Caramel Cream Icing.
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To prepare the cake mix you will need:
1 egg
3/4 cup (200mL) water
One 22cm x 11cm (8 ½" x 4 ½") loaf pan
Preheat
Preheat gas or electric oven to 180°C (350°F).
Grease
Grease and flour loaf pan or lightly grease non stick pan.
Place
In a large mixing bowl, place cake mix, 1 egg and 3/4 cup (200mL) water.
Mix
Mix with a wooden spoon until ingredients are combined (approximately 50 seconds).
Pour
Pour batter into prepared loaf pan.
Bake
Bake for 40 - 45 minutes. Cake is baked if it springs back when touched lightly in the centre.
Cool
Allow cake to cool for 5 - 8 minutes.
Invert
Invert cake onto a cooling wire.
RECIPE VARIATION
Caramel Cream Icing
Prepare and bake loaf as directed. Place in a small mixing bowl, 3/4 cup sifted Icing Mixture, 1 teaspoon Honey, 2 tablespoons caramel flavoured topping and 1 tablespoon soft polyunsaturated margarine or soft butter.
Mix with a wooden spoon until smooth and creamy. Spread prepared icing over top of cold cake.
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When Traditional Date Loaf is prepared according to standard pack directions.
Servings per package: 12
Serving Size: 52g
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Average Quantity per 52g Serving |
Average Quantity per 100g |
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Energy |
588kJ |
1130kJ |
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(140 Cal) |
(270 Cal) |
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Protein |
1.8g |
3.4g |
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Fat | | |
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- Total |
2.6g |
4.9g |
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- Saturated |
1.2g |
2.3g |
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Carbohydrates | | |
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- Total |
27.1g |
52.1g |
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- Sugars |
16.1g |
30.9g |
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Sodium |
215mg |
414mg |
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| WHEAT FLOUR, SUGAR, CHOPPED DATES (14%), VEGETABLE FATS & OILS [EMULSIFIERS (471, 477), ANTIOXIDANT (320)], MALTODEXTRIN (FROM MAIZE), RAISING AGENTS (450, SODIUM BICARBONATE), VEGETABLE GUM (XANTHAN) COLOUR [CARAMEL (150d)], SALT. |
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