Pre-heat oven to 180 deg C (350 deg F) – Spray a 20 x 30cm (13 x 9 inch) oven dish with cooking oil
Mix the Dates, Boiling Water and Baking Soda – let stand at least 5 – 8 minutes
Meanwhile, beat the Butter and Sugar until creamy – add the Eggs and beat well
Sift together the Flour, Baking Powder and Salt – add to the Butter mixture and stir until combined
Add the chopped Pecan Nuts and the Date mixture to the batter – stir until well mixed
Transfer batter to the prepared oven dish – place a few whole Pecan Nuts on top (if using) and bake for 50 – 60 minutes (this tart does turn very dark – it should feel spongy when lightly tapped)
Remove from the oven and prick several times with a fork
SYRUP:
Bring the Sugar, Boiling Water and Butter to boiling point – the Sugar must be dissolved – let simmer for a few minutes and then add the Brandy and Vanilla – bring to boil again and remove from heat
Pour the hot Syrup over the tart and let stand until all the liquid has soaked into the tart
Serve warm (or let it cool completely) and serve with Whipped cream, Ice Cream or Custard
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.