• Prep Time 45 minutes
  • Cook Time 20 minutes
  • Serving For 3-4 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 185g Anchor Unsalted Butter
  • 150g sugar
  • 150g egg
  • 150g low protein flour (sifted)
  • 3g baking powder
  • 2g salt
  • 45g Anchor Full Cream Milk
  • 60g dried pitted dates
  • 30g pecan nut, chopped


  1. Preheat deck oven to 180C
  2. Very lightly oil and line 4x loaf pans with parchment paper
  3. Sift cake flour, baking powder, and salt set aside
  4. In a mixer with paddle attachment, cream the butter & sugar at medium speed
  5. While the mixer is in operation, slowly add the eggs one by one, add more egg only when the previous addition is fully incorporated
  6. Add in the flour, baking powder, and salt and continue to mix on slow speed. Add the milk and mix until incorporated.
  7. Add in the dates and chopped pecan nut then mix well.
  8. Pour into each of the prepared load pans and make the mixture flat.
  9. Bake around 35-40 minutes. When cake is done the middle of the cake will feel firm to the touch when pressed with a finger
  10. You can also test with a toothpick inserted in the centre of cake. Make sure the toothpick comes out clean.
  11. Cool slightly then unmould and cool on a wire rack.

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