Maple Butter Date Loaf

Preheat oven to 170C (fan forced). Grease and line a 23cm x 13cm loaf tin with baking paper.

Combine dates and water in a small saucepan and bring to a simmer. Take saucepan off the heat, add bicarbonate soda, and let sit for 15-20 minutes or until dates are tender.

In the bowl of a stand mixer. beat butter, sugar and vanilla until light and creamy. Add eggs, one at a time beating well after each addition. Turn the mixer down to low and add a third of the flour, followed by a third of the date mixture. Repeat using remaining flour and date mixture 1/3 at a time until fully incorporated.

Pour mixture into prepared loaf tin and bake for 55-60 minutes or until inserted skewer comes out clean. Let cool in tin for 10 minutes, before turning out onto a wire rack.

While loaf is cooling in tin, using a stand mixer or hand beaters, beat butter for 5 minutes until light and fluffy. Add maple syrup and vanilla and beat for another 2 minutes. Serve warm with a smear of the whipped maple butter.