Pecan toffee cake

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• 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).

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• sally

  14 November 2008

  sally rated and commented on this recipe

  

  The flavours in this cake are lovely, really good.

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• Andrea

  17 November 2008

  Andrea rated this recipe

  

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• 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!

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• 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!)

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• Peter

  20 November 2008

  Peter rated and commented on this recipe

  

  You could probably use cherries instead, if you like those

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• Cucina Italiana

  20 November 2008

  Cucina Italiana rated and commented on this recipe

  

  Absolutely fabulous and really easy to make...

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• 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

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• 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.

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• 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...)

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• 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.

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• 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

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• cathgoodwin

  30 December 2008

  cathgoodwin rated and commented on this recipe

  

  Forgot to rate!

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• Lilly

  30 December 2008

  Lilly commented on this recipe

  Can I use walnuts instead of pecans for this recipe?

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• 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.

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• 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.

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• 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!

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• 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!

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• 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.

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• Travis

  21 January 2009

  Travis rated this recipe

  

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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

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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 10g, carbohydrate 53g, fat 51 g, saturated fat 16g, fibre 3g, sugar 39g, salt 0.68 g

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