Pecan toffee cake

Pecan toffee cake

  • 1
  • 2
  • 3
  • 4
  • 5
(48 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 8

Indulge in this gorgeously nutty cake for dessert, then serve the leftovers as you would Christmas cake to whoever pops by

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (8)

kcalories
692
protein
10g
carbs
53g
fat
51g
saturates
16g
fibre
3g
sugar
39g
salt
0.68g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Tip 100g pecans into a processor and whizz until fine, then tip into a bowl. Put the dates into a small pan with enough water to cover, boil for 5 mins until very soft. Drain, discarding the liquid, then whizz in the processor until smooth. Leave to cool.
  2. Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm cake tin. Beat the butter, sugar and spice together until lighter and creamy, then tip in the dates, ground pecans, eggs and a pinch of salt and beat briefly until smooth.
  3. Fold in the flour with a metal spoon, then spoon into the tin and level the top. Sprinkle the remaining nuts over the top (don’t press them in), then bake for 40 mins or until risen and golden and a skewer comes out clean. Serve warm, with generous drizzles of maple syrup and scoops of Maple crunch ice cream (see 'goes well with').

Recipe from Good Food magazine, December 2008

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
frowne's picture

Great recipe, was lovely with vanilla ice cream and maple syrup

rlmiller1980's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was the most delicious dessert we had over Christmas. We served warm with maple syrup and cream - mmm!!!

annalarana's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Quick, easy and delicious! It was a success when I had friends round for dinner. Will be doing it again!

beibei's picture

Delicious. Made it for friends and there was not a crumb left. Think this will be a new winning dessert.

serendipity5's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My husband chose pecan as his birthday cake ingredient so I searched and found this, it's amazing. Really simple and I had no problem with timing, took just over 40 mins. I did put it in a 20cm square tin as couldn't find my 23cm round and it was no problem. I shall be doing this again and again.

helen707's picture

We have all just loved this cake for pud, had to give it another 10 min or so, nuts a bit brûlée but still great and more to come too, wonderful, great recipe Jane

jjbw1990's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Gorgeous cake, rich, moist and indulgent!! Perfect with a drizzle of maple syrup and a scoop of clotted cream :)

jh8878's picture

Made this today for my dad's birthday tomorrow but substituted ground walnuts in the mixture, and a selection of mixed nuts as the topping (pistachios, walnuts, almonds, hazelnuts, brazils) because he doesn't like pecans. The one nut he doesn't like! I added a toffee buttercream as a filling and a toffee glaze on top to make it extra special for a birthday.

I had to cook it for 1hr40 mins in at 160C in our fan oven though...

I would like to try it again with pecans as per the recipe, though, as they are my favourite nut!

carolinecake's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was absolutely delicious! I halved the ingredients to make as a pudding for 4 people and served with Caramel Cinnamon Waffle ice-cream. I also tried putting the mixture into paper cases to make little cakes and baked for about 20 minutes - worked really well!

6dinnersid's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious. To cut down on cost I used less pecans on top. My husband a big sticky toffee pudding fan so this was right up his street.

andrealofts's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I forgot to rate this - its five star!

andrealofts's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this today but the oven was full, so I microwaved (900w) it in a silicone cake tin for 9 minutes. I turned out beautifully moist and light. This solves the issue with it taking a long time to cook and burnt nuts! I served it with maple syrup and vanilla ice cream. Everyone thought it was luscious.

sddouggy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I am currently eating this and I must say it is a lovely cake. Not too rich, not too sweet and goes perfectly with vanilla ice cream and a drizzle of maple syrup.

It is one cake that I will happily share (the recipe of)

Don't be scared of the dates, they give it that flavour.

All in all 5/5

opinan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The cake was fantastic despite cooking at various temperatures! I served it with the maple syrup and toffee cream made by whisking toffee flavoured condensed milk and cream.

opinan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've got this cake in the oven at the moment. I've had the recipe fior ages having cut it from the magazine. After 40 minutes it was nowhere near done so I looked on line and found that the magazine cutting says to cook at fan 140 whereas on line it's 160. I've turned the oven up and covered the top with foil and am now hoping for the best!

minicoopergirl's picture
  • 1
  • 2
  • 3
  • 4
  • 5

To Chrysa...I can't see any reason why this would'nt be ok with walnuts instead of pecans, of course the only way to find out is to try it! Let us know how it turns out!

minicoopergirl's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this cake a few days ago, I hadn't got the right amount of pecans, should have bought 2 packs but chucked in what I had, this didn't seem to affect the taste too much. The last piece was eaten yesterday and was still moist and tasty. A good bake ahead cake. Deffinately in folder now.

chrysa66's picture

Hello everyone! Haven't tried the cake yet but looks absolutely moreish! Just a quick question though. Do you think I could substitute walnuts for the pecans? I know maple and pecans is a winning combo but where I live they're hard to find.. Thank you!

cyocat's picture
  • 1
  • 2
  • 3
  • 4
  • 5

super easy and very well behaved - perfect for stress free entertaining

moore_lauren50athotm's picture

Does anyone know if you able to freeze this cake?

Pages

Questions

Tips