250 g (½ pound) dates
5 ml (1 teaspoon) Bicorbonate of Soda
250 ml (1 cup) boiling water
125 ml (½ cup) butter or margarine
250 ml (1 cup) sugar
2 eggs
500 ml (2 cups) flour
5 ml (1 teaspoon) baking powder
2.5 ml (½ teaspoon) salt
250 ml (1 cup) chopped pecan nuts
Syrup (see \"syrup\" recipe)

Syrup:
312 ml (1¼ cup) sugar
12.5 ml (1 desert spoon) butter
187 ml (¾ cup) water
5 ml (1 teaspoon) vanilla essence
Pinch of salt
125 ml (½ cup) Brandy

Syrup Preparation:
Boil the first 3 ingredients together for 5 minutes while stirring. Remove from heat en add the vanilla, salt and Brandy. Stir well.

Tart Preparation:
Cut the dates into small pieces. Add the Bicarb and boiling water to half of the dates in a mixing bowl, stir and let it cool.

Beat the butter and the sugar together well until it\'s creamy and then add the beaten eggs. Mix well.

Sieve the dry ingredients together and fold into the butter mixture. Add the rest of the dry dates and nuts and after that, add the dates- and bicarb mixture. Mix well together.

Dish the mixture in a large ovenproof bake dish, or into two (2) tart/pie dishes with a diameter of 22 cm (9\") each.

Pour the hot syrup over the tart when it comes out the oven.

Serve hot or cold with whipped cream.