Recipe#8965

Title: Cape Brandy Tart

Newsgroups: rec.food.recipes 
 From: Julian Cox julian.cox@stonebow.otago.ac.nz 
 Subject: Cape Brandy Tart 
 Message-ID: CqopEJ.EE@news.otago.ac.nz 
 Organization: University of Otago 
 Date: Tue, 31 May 1994 20:39:55 GMT 

250g dates (stoned and diced)
 1 cup boiling water
 1 teaspoon baking soda
 100g butter
 1 cup castor sugar
 2 eggs
 1 1/4 cup flour
 pinch salt
 1/2 teaspoon baking powder
 Sprinkle baking soda over the dates.  Pour over the boiling water
 and leave to cool.  Cream the butter and the sugar in a mixing
 bowl, then gradually beat in the egg.  Sift the dry ingredients
 two or three times.  Fold the dry ingredients and the date mixture
 alternately into the butter mix using a metal spoon.  Pour into a
 greased 25cm pie dish or cake tin.  Bake at 180 Degrees C (350
 Degrees F) for 45 minutes until dark brown and done (test as for
 a cake).
 3/4 cup sugar
 3/4 cup water
 1 tablespoon butter
 1 teaspoon vanilla essence
 1/2 cup brandy (sherry or orange juice)
 Bring sugar, water and butter to the boil.  Remove from heat and
 add vanilla and brandy.  Put warm sauce over hot cake.  Leave to
 cool.  Cut tart into portions and serve with cream piped over each
 piece.  Sprinkle with chopped nuts.