Name: Date and peanut loaf
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: serving
Cuisine: Bake
Ingredients: 225.00 g treacle sugar; 10.00 ml cinnamon ground; 100.00 g peanuts unsalted, chopped; 60.00 g butter cold; 125.00 ml dates chopped; 115.00 g butter; 125.00 g castor sugar; 3.00 eggs large, slighly beaten; 215.00 g flour cake; 5.00 ml Bicarbonate of soda; 5.00 ml Baking powder; 250.00 ml sour cream

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Ingredients (12)

TOPPING

225.00 g	treacle sugar
10.00 ml	cinnamon — ground
100.00 g	peanuts — unsalted, chopped
60.00 g	butter — cold
125.00 ml	dates — chopped

LOAF

115.00 g	butter
125.00 g	castor sugar
3.00	eggs — large, slighly beaten
215.00 g	flour — cake
5.00 ml	Bicarbonate of soda
5.00 ml	Baking powder
250.00 ml	sour cream

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Method:

Preheat oven to 180 ºC. Place topping ingredients in a bowl and rub with your fingertips to form a crumbly mixture.
To make loaf, beat butter and sugar together until light. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients, then fold into egg mixture alternately with sour cream.
Pour half the batter into a greased and lined loaf tin and sprinkle half the topping mixture evenly over the batter. Top with remaining batter, then remaining topping mixture.
Bake in the oven for 1 hour, or until a skewer inserted in the centre comes out clean. Cool in tin for 15 minutes before turning out. Makes 1 loaf (23 x 13 cm).