Name: Date and frangelico loaf
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Ingredients: 2 cup (340g) dried pitted dates, finely chopped; 1/4 cup frangelico liqueur; 185 gram softened butter; 3/4 cup brown sugar; 2 teaspoon mixed spice; 3 eggs; 1 cup sifted self-raising flour; 1/2 cup hazelnut meal; Coffee icing; 1 cup sifted icing sugar mixture; 1 tablespoon hot water; 2 teaspoon instant dried coffee; 20 gram softened butter; 1 teaspoon vanilla extract

Date and frangelico loaf

Put the kettle on and enjoy a thick slice of this moist date cake with coffee icing.

Skip to Recipe

Makes 1 Item

Prep

25M

Cook

1H 15M

Total

1H 40M

Ingredients

2 cup (340g) dried pitted dates, finely chopped

1/4 cup frangelico liqueur

185 gram softened butter

3/4 cup brown sugar

2 teaspoon mixed spice

3 eggs

1 cup sifted self-raising flour

1/2 cup hazelnut meal

Coffee icing

1 cup sifted icing sugar mixture

1 tablespoon hot water

2 teaspoon instant dried coffee

20 gram softened butter

1 teaspoon vanilla extract

Method

1.In a large bowl, combine dates and Frangelico. Set aside 30 minutes.

2.Preheat oven to 160°C. Lightly grease and line a 10cm x 22cm loaf pan with baking paper.

3.In a small bowl, using an electric mixer, beat butter, sugar and spice together until pale and creamy. Add eggs one at a time, beating well after each addition.

4.Fold in date mixture followed by flour and hazelnut meal. Mix well.

5.Spoon mixture into pan. Bake 1-1½ hours, until cooked when tested. Cool in pan 10 minutes before turning out onto a wire rack to cool completely.

6.To make coffee icing, in a medium bowl, whisk all ingredients together until thick and smooth. Spread over cooled loaf.

If loaf is browning too quickly on top, cover loosely with foil during cooking.
Note

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