This Date & Nut Loaf Cake with Caramel Sauce would be great during the holiday season to serve at a brunch, afternoon tea or just for plain snacking. One to keep in mind for sure.
This morning I saw something on Facebook that said there are 6 Monday’s until Christmas! What? I have literally only just packed away my flip flops. Barely. How it is that before I know it stores are decked in a sea of tinsel, Bing Crosby is blaring on the radio and I can’t move for seeing Santa?
So, thinking ahead to the very merry holiday season, I do have baking on my mind. Really, who doesn’t love baking for Christmas? Every year, I try to make a few new treats to add the ever growing collection of cookies and sweets. Mind you, nothing like some people out there. I just saw on Facebook earlier today (yes apparently I am addicted) that Rock Recipes has over 200 cookie recipes on their site! Just wow. I wouldn’t mind being a tester in that kitchen during the baking days. So, if you are looking for some new cookie recipes, I would strongly urge all of you to head over there and check it out. I know I already have at least a dozen and I want to try out.
Back to what is going on around here. I don’t have a new cookie recipe to share right now, but I will have a few over the coming weeks. Hopefully one by the end of the week. In the meantime, this is a great loaf cake. I wasn’t planning on making a loaf cake. In fact, I was planning to make some kind of energy balls. Healthy stuff. Well, it didn’t quite pan out as I didn’t have enough dates or coconut. So out came the butter, sugar and flour (my three best friends) and a new loaf cake was born. This is a great loaf cake and the caramel sauce really brings it to a dessert level. All you need is fresh whipped cream and you are all set.
The caramel sauce used in this recipe is easy, like 5 minutes easy. It doesn’t use the traditional method of boiling sugar, it is just simply simmering sugar, cream and butter for a few minutes. Done! And I have to say, very delicious. When you take it off the stove it is quite liquidly, but don’t be put off by this. It does thicken as it cools.
This Date & Nut Loaf Cake with Caramel Sauce would be great during the holiday season to serve at a brunch, afternoon tea or just for plain snacking. One to keep in mind for sure.
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Get the recipe!
Date & Nut Loaf with Caramel Sauce
Ingredients
For the cake:
- 1/2 Cup butter
- 2 eggs at room temperature
- 1/2 Cup sugar
- 1 Teaspoon vanilla
- 1 1/2 Cups flour
- 1 Teaspoon baking powder
- Pinch salt
- 3/4 Cup Greek yogurt
- 1/2 Cup coconut dried
- 1/2 Cup pecans roughly chopped
- 1/2 Cup dates roughly chopped
For the caramel sauce:
- 3/4 Cup brown sugar
- 1/2 Cup whipping cream
- 3 Tablespoons butter
- 1 Teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F and grease and line with parchment paper a loaf tin. Set aside.
- In a medium bowl sift together the flour, baking powder and salt.
- In a large mixing bowl, add the butter and sugar. Beat on high speed until pale, about 2- 3 minutes. Beat in the eggs, one at a time, mixing well after each addition. Whisk in the vanilla extract.
- Fold in 1/2 of the flour mixture until combined. All all the Greek yogurt and mix until combined then fold in remaining flour.
- Stir in the coconut, pecans and dates until just combined. Pour into prepared pan and bake for 35 – 40 minutes. A toothpick inserted into the center should come out clean. Remove from oven and leave to cool on a wire rack. Let cool before cutting. Will keep up to 5 days in an airtight container.
- Make the caramel sauce while the cake is baking. In a small saucepan set over medium to high heat add the cream and sugar. Bring to a simmer stirring constantly. Add the butter and whisk in the vanilla. Leave to simmer for about 5 minutes. Remove from heat and leave to cool. Sauce thickens as it cools.
- Serve caramel sauce drizzled over the cake.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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