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Cape Brandy Tart

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

3/4 cup sugar
3/4 cup water
1 tablespoon butter
1 teaspoon vanilla essence
1/2 cup brandy (sherry or orange juice)

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).

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.

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