Old-Timer's Boston Date Loaf/Roll/Cake baked in a Cylindrical Tin

Old-Timer's Boston Loaf

Extremely popular, a vintage recipe from a bygone era sold throughout South Africa and Rhodesia in the 60s & 70s. Adored by all - both great and small!

Nostalgia in a Roll baked in a cylindrical tin can known as a Nut Loaf Tin, which has two lids at both ends. However, it may be baked or steamed in any suitable can with one lid instead of two - or in a loaf pan in your oven.  

This is a well-loved good old-fashioned favorite Date Loaf that is Best eaten with chilled butter.

On the 29th of April 2023, I was in Dischem and spotted the cans having 1 lid, so if you are in South Africa... hurry along, or even better, give them a call before you leave. The last time I spotted them was many years ago, at Pep Stores, where I bought around 6 of them. If you bake regularly and burn them in well with fat, on the inside, over a fire, or in the oven, they should last for many years - if not forever!

Notes:

I used two and a half 9 x 14.7 diameter cylindrical tins for this recipe, but you may use any suitable cans. Do not fill them more than 2/3 to 3/4 full.

Ingredients:

2 cups dates, chopped (500g)

1 Tblsp golden syrup

1 cup (168g) sultanas or raisins

2 tsp each of ground ginger, mixed spice & cinnamon

2 tsp bicarbonate of soda

2 cups boiling water

1 tsp salt

1 ½ cup sugar

1 Tblsp butter/margarine

2 large eggs

3 cups flour

2 tsp baking powder

1 cup (100 g) nuts of your choice (Optional)

 

Method:

Grease the insides of your cans and lids very well, then lightly dust them with sifted flour, invert, and lightly tap to release any excess flour. 

Preheat your oven to 180 C or 356 F. 

Add your currants, raisins, or sultanas to a teacup and pour over enough hot water to allow them to plump up, cover, and set aside.

When your currants, raisins, or sultanas have plumped up, drain them well and toss in flour to coat them - this will prevent them from sinking to the bottom of your batter while baking.

Put all the above ingredients into a mixing bowl, except bicarb, boiling water, eggs, flour, and baking powder. 

Sprinkle in 2 teaspoons of baking soda, then pour over 2 cups of boiling water. Stir. When cool add 2 beaten eggs - you don't want to cook your eggs.

Sift together 3 cups of flour

2 tsp baking powder

Add to mixture, blending well (loose consistency)

Pour into well-greased Boston bread tins, as seen in the picture. (Available at Dischem in PE or elsewhere in South Africa). Or bread pan ¾ full - no more. 

Bake 1 ½ hours at 150 degrees Celsius (300 degrees F)

The flavor improves when stored in an airtight container. The recipe freezes well.