Farmhouse apple, date and pecan loaf

Step 1: Grease and line base and sides 20cm deep, x 7cm x 11cm (base) loaf pan.

Step 2: Combine the butter, water and dates in a medium saucepan over a medium heat, stir occasionally until butter is melted.

Step 3: Bring butter mix to a gentle boil and boil 3 minutes; stir in the cinnamon and syrup.

Step 4: Pour mix into a large bowl & cool for 10 minutes.

Step 5: Preheat oven 170°C fan forced.

Step 6: Whisk the buttermilk and eggs together and stir into the date mixture; sift the flour and baking powder over the mixture and stir to combine, then stir in the pecans and coconut.

Step 7: Grate two apples and with the other 2 apples core, half and thinly slice the fold in the grated apple (grated only) into the mixture. Pour mix into prepared pan.

Step 8: Press the slices apples into the batter leaving half exposed; sprinkle with sugar if using.

Step 9: Bake, 1½ hours, or until a skewer inserted into the center comes out clean.

Step 10: Stand 10 minutes in the pan before removing to a wire rack.

Step 11: Serve warm or at room temperature with butter, sweetened ricotta or spreadable, cream cheese.

Step 12: TIP: The loaf will keep 7 days in an airtight container in the fridge. It also freezes really well, whole or sliced.

Step 13: TIP: Best way to toast the loaf is between sheets of baking paper in a sandwich press.