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1
For the tea ring:
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Place the dates in a bowl, sprinkle over the baking soda and pour over the hot tea. Set aside to soak.
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3
Preheat oven to 170u00b0C (340u00b0F). Grease and lightly flour a 10-inch bundt tin (or two ordinary cake tins).
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4
Stir flours, mixed spice, cinnamon, pecans and cashews in a mixing bowl. Using a wooden spoon, mix in honey, coconut oil and eggs.
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When dates are nice and soft, start to mash them with a fork until they look more like a thick paste; it's fine if a few small pieces of date remain. Stir the date and tea mixture into the flour mixture until well-combined. It will be very moist.
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6
Pour the dough into the bundt tin and bake for 25-30 minutes. It's done when a toothpick comes out clean. If the top of the tea bread is starting to look too dark whilst it's in the oven, you can cover it with foil.
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7
Once the bread is done, allow it to cool in the tin for about 15 minutes. Turn the bread out onto a cooling rack and allow to cool completely before you pour on the drizzle.
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8
For the drizzle:
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Stir all ingredients together until well combined and smooth. Drizzle over the cool bread and serve.
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Note: Store this bread in an airtight container in the fridge. It should last for up to 1 week.
