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Boston Loaf

ServesServes 1 Loaf
Cooking timeCooking Time:
Prep Time:


  • 125 g SAFARI Pitted Dates, finely chopped
  • 125 g SAFARI Currants
  • 5 ml MOIR'S bicarbonate of soda
  • 330 ml SASKO cake flour
  • 330 ml WHITE STAR maize meal
  • 5 ml MOIR'S baking powder
  • 180 ml golden syrup
  • 100 ml oil
  • 250 ml boiling water
  • 1 extra-large egg
  • 125 ml sugar
  • 5 ml mixed spice
  • 2 ml salt


  1. Measure dates, currants, syrup, oil and bicarbonate of soda into bowl. Pour boiling water over these ingredients and leave to cool.
  2. Beat egg and sugar until sugar has dissolved. Add to the cooled syrup mixture. Mix dry ingredients and stir in.
  3. Pour into a large 30 cm x 11 cm greased loaf tin. Bake in a preheated oven at 170° C for 1 hour and 10 minutes. Cool in tin.
  4. Turn out and place in an airtight container. Leave bread to stand for a day or two to “ripen”.
  5. Serve with sweet almond butter.

Sweet Almond Butter 1. Beat together 125 g softened butter with 60 ml castor sugar, 1 ml Moir’s almond essence and 60 ml ground Almonds until light and creamy.

Serve with slices of Boston loaf

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