INGREDIENTS:

• 1 ½ cups plain G.F. flour

• 1 ½ teaspoons baking powder

• ½ cup xylitol

• 1 cup roughly chopped dates

• 125 grams butter

• ¼ cup cold lemon and ginger tea

• 2 eggs

 DIRECTIONS:

1. Preheat oven to 160°C.
2. Grease and line a loaf tin (10cm x 21cm) with baking paper.
3. Sift the flour and baking powder into a large bowl, stir in xylitol and walnuts.
4. Place butter, tea and dates in a small saucepan over low heat, stir until butter melts.
5. Pour butter mixture into the flour mixture and stir to combine, then mix in eggs.
6. Spoon mixture into the prepared tin and bake for 1 hour or until cooked when a skewer inserted into       the middle of the cake comes out clean.
7. Cool cake in tin for 5 minutes, then turn onto a wire rack.

Really yummy sliced and served warm with butter, but also keeps for morning tea the next day!