This recipe first appeared in Food magazine issue 72.
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Ingredients
Method
1.Preheat the oven to 180°C. Lightly grease an 8-hole mini loaf pan.
2.Drain the pineapple, reserving the syrup. Add water to the syrup to make it up to 1 cup of liquid.
3.Place the pineapple, dates, syrup and water mixture, sugar and butter into a pan. Bring the mixture to the boil and simmer for 2-3 minutes. Set the mixture aside to cool.
4.Whisk the eggs into the pineapple mixture then mix in the flour. Spoon the mixture into the prepared loaf pans.
5.Bake the loaves in the preheated oven for 20-25 minutes until a skewer inserted in the centre comes out clean.