Pecan toffee cake

Latest comments and suggestions

Results 1-20

• Mark

  14 November 2008

  Mark rated and commented on this recipe

  

  This was just gorgeous. I had a generous* portion but it was the perfect balance of sweetness and nuttiness: the toffee element not at all sickly and the pecans not drying. Yum. *for 'generous' read 'gluttonously large'. Well it's Christmas (sort of).

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sally

  14 November 2008

  sally rated and commented on this recipe

  

  The flavours in this cake are lovely, really good.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Andrea

  17 November 2008

  Andrea rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Claire

  19 November 2008

  Claire commented on this recipe

  Absolutely gorgeous, and was a huge success with the whole family from grandparents to children. It would be a wonderful Christmas Day dessert - definitely special enough. Keep up the good work!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Belkey

  20 November 2008

  Belkey commented on this recipe

  Could I use anything else in place of dates as I really can't stand them? (or any other of the dried fruits such as prunes, figs etc!)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Peter

  20 November 2008

  Peter rated and commented on this recipe

  

  You could probably use cherries instead, if you like those

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cucina Italiana

  20 November 2008

  Cucina Italiana rated and commented on this recipe

  

  Absolutely fabulous and really easy to make...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jane

  21 November 2008

  Jane commented on this recipe

  Hi everyone, glad you're enjoying my cake! Belkey, you really can't tell that the mix has dates in it - it's dates that give classic sticky toffee puddings (and this cake) their toffee flavour. However, if I really can't convince you, then I wouldn't go for cherries as Peter suggests- wrong texture really. You could use ready to eat prunes or apricots, but they will give the cake a fruity flavour. Do you like banana? I have to stress that I haven't tried it with this recipe, but you may be able to add a ripe mashed banana instead of the dates. It would certainly go well with the pecans and maple syrup! Let me know how you get on... x Jane

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• saiqa

  23 November 2008

  saiqa rated and commented on this recipe

  

  Made this yersterday, had a slightly smaller tin so the centre was a tiny bit raw after an hours cooking. Was delicious, rich & moist, I used half figs as I didn't have enough dates, was lovely.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Geordie Tyke

  24 November 2008

  Geordie Tyke rated and commented on this recipe

  

  Absolutely lush!! I hadn't tried dates before and still not sure what they taste like but I urge anyone who say they hate them to still add them to this recipe. The overall flavours in this cake blended so well, it was almost like a sticky toffee pudding with pecans! I only used 1 pack of pecans on top and I found that to be enough. I might add a dollop of clotted cream with my maple syrup next time (yes, may as well be a total pig...)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sajan

  22 December 2008

  Sajan commented on this recipe

  I made this on Sunday and it was delicious but it needed nearly an hour before it was cooked. it was however worth waiting for.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cathgoodwin

  30 December 2008

  cathgoodwin commented on this recipe

  I made this for Christmas day dessert, along with homemade toffee sauce, it went down a treat though needed a lot longer baking than stated - around an hour. x

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cathgoodwin

  30 December 2008

  cathgoodwin rated and commented on this recipe

  

  Forgot to rate!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lilly

  30 December 2008

  Lilly commented on this recipe

  Can I use walnuts instead of pecans for this recipe?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lulurose

  02 January 2009

  lulurose rated and commented on this recipe

  

  This was a big success. I made the cake and froze it for Boxing Day. We had it slightly warm minus the icecream and syrup but it was great just on its own.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kate Squires

  11 January 2009

  Kate Squires rated and commented on this recipe

  

  Delicious! A must! Lovely with ice cream which cuts through the richness.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Brown

  14 January 2009

  Brown rated and commented on this recipe

  

  Fabulous, my son and 2 friends polished it off, asked me to make another one to take bake to Uni!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Brown

  14 January 2009

  Brown commented on this recipe

  Made this as the desertfor a small dinner my son was cooking for his best friend and girlfriend. I didn't make the ice cream as we had an unexpected guests, served with maple syrup and vanilla ice cream still very yummy. I had to cover the top to save the nuts getting burned did no one else have to do this!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nix198

  15 January 2009

  Nix198 rated and commented on this recipe

  

  I made this for my Mum's birthday and it was a great success. As other people have said, it does need to be cooked for longer than 40 mins (mine took 1hr5mins) but its really tasty. I served it cold with whipped cream and maple syrup - yum yum! The recipe says it serves 2 but we had it between six of us, with at least two slices left over for the next day. It's easy to make (I am a cake-making novice) and delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Travis

  21 January 2009

  Travis rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/8267/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 300g pecans halves
• 140g stoned dates
• 200g butter , softened, plus extra for greasing
• 200g light muscovado sugar
• 1 tsp mixed spice
• 4 eggs , beaten
• 140g self-raising flour
• maple syrup , to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Ingredients

• 300g pecans halves
• 140g stoned dates
• 200g butter , softened, plus extra for greasing
• 200g light muscovado sugar
• 1 tsp mixed spice
• 4 eggs , beaten
• 140g self-raising flour
• maple syrup , to serve

Per serving (8)

692 kcalories, protein 10.0g, carbohydrate 53.0g, fat 51.0 g, saturated fat 16.0g, fibre 3.0g, sugar 39.0g, salt 0.68 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.