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.
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.
Nutrition Facts
Date & Nut Loaf with Caramel Sauce
Amount Per Serving (1 serving)
Calories 415Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g81%
Cholesterol 83mg28%
Sodium 182mg8%
Potassium 167mg5%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 32g36%
Protein 6g12%
Vitamin A 611IU12%
Vitamin C 1mg1%
Calcium 79mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.