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South African Brandy Squares

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Level: Easy

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Description

Warm brandy dessert topped with cream.

Ingredients

  • FOR THE CAKE:
  • ½ cups Butter, Softened
  • 1 cup Sugar
  • 2 whole Eggs
  • 1-½ cup Flour
  • ½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • ½ cups Chopped Pecans
  • 1 cup Dates, Chopped
  • 1 cup Boiling Water
  • 1 teaspoon Baking Soda
  • FOR THE BRANDY SYRUP:
  • 1 cup Sugar
  • ½ cups Water
  • 1 Tablespoon Butter
  • ½ teaspoons Vanilla Extract
  • ¼ cups Brandy

Preparation

In the bowl of a stand mixer using the paddle attachment, cream the butter and sugar until fluffy. Add the eggs and beat well until combined.

Sift the flour, baking powder and salt into the batter and mix to combine. Add the nuts to the batter and stir.

Place the dates into a small bowl and pour the boiling water over the dates. Sprinkle the baking soda over the dates. Allow the mixture to bubble. Pour the date mixture into the batter. Mix the dates into the batter and pour batter into a greased 9 x 9-inch baking dish.

Bake for 30 to 35 minutes or until an inserted toothpick comes out clean.

Towards the end of the bake time, make the syrup. Combine sugar, water and butter in a saucepan. Bring syrup to a boil and simmer for 5 minutes. Remove saucepan from the heat and stir in the vanilla and brandy.

When the tart comes out the oven, make a few holes in the top of the tart using a fork or toothpick or similar. Pour the syrup over the tart. The syrup will take a minute to soak into the tart.

Serve warm with whipped cream.

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