Served warm or cold, this tart is a favourite always. Easy to make, it is sticky and delicious with the sweet flavour of soft dates and brandy. Served with cream or icecream, it is hard to resist.
To creamed ingredients, alternately mix date mixture and sifted ingredients. Cherries, nuts or other fruits may be added if desired. Pour into a greased dish and bake for 20 to 30 minutes at about 190C or until skewer comes out clean.
Boil together for five minutes the sugar, butter and water. Allow to cool a little and then add the brandy. Pour over the cake immediately on removal from the oven. May be decorated with cream or served with cream or icecream separately.
Rum, sherry or any other flavouring may be substituted but I think brandy tastes best. This recipe was a favourite in our home as a child and I have been eating it for more than 50 years and now make it myself often.
I use a skewer to make small holes all over the cake before pouring the syrup over to aid even distribution of the syrup.
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