Pecan toffee cake

Pecan toffee cake

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(48 ratings)

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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

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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

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Comments

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moore_lauren50athotm's picture

Does anyone know if you able to freeze this cake?

ellacupcake's picture
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Very disappointing - heavy and dry. I kept it in the oven longer following the feedback but probably should have stuck to the recipe. Only good thing was that the pecans on top were nicely rosted (I covered with foil). I won't make this again :(

mariabudgen's picture
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One for the recipe collection. Made this as a pud for a family meal for 6 over the Aug bank hol weekend and it went down very well, served warm with caramel flavoured ice cream and maple syrup. Then, as you don't need big slices each and it makes a big cake, finished up over the following days cold which was just as nice. Other half hates dates and was very concerned to see them going in the mix, but even he ate a few slices and said it was ok! Wonderful flavour and texture and although it looks a lot of pecans, its worth using the full quantity to give the right effect. I did have to add water to the dates in the blender as it wouldn't pulp them otherwise, so wished I hadn't drained the juice from boiling them into the sink!

abi1325's picture
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I made this cake for pudding at a family meal, and everyone loved it :) took much longer to cook tho, as after 40 mins in oven the edges were done but middle was runny so mine ended up in the oven for about 70 mins! came out alright tho!!

lainwilliams's picture
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My family thought this cake was wonderful, definately one to impress friends.

lindasmale's picture

Absolutely delicious. Made this exactly to the recipe and took it into work - one of my colleagues said it was the best cake he'd ever tasted and asked for the recipe - will definately make again!

sunhat22's picture
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yummylicious

sunhat22's picture
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so yummy. its yummiliceous- its a word!

shinnell's picture
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Great winter pud

tonster007's picture
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Don't think I used quite as many pecans on the top though, just a sprinkle really.

tonster007's picture
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Great recipe, fairly easy to make and turned out really well, I just drizzled some caramel ice cream sauce on top. Served cold as a cake, went down very well.

palmersuzy's picture
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Easter Sunday quickly approaching....me with a houseful to feed and no ideas what to give them. I quickly looked up desserts on the GF web site and cooked the first 4 star rated recipe I came to. WOW! what a success. Everyone loved it, especially with the Maple Crunch Ice Cream. I have just had the last slice with my coffee and it was just as good. I will be making this again.

andymay's picture

Gorgeous! Made this twice now and on both occasions had to cook for an hour but that was following the magazines cooking temperature, which is 20 degrees lower than the web version. Making it again this weekend for friends, might try the higher temperature this time.

jcb82claire's picture
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I made this for a girls night at my friend's house, and it was a winner!! The cooking steps are very easy to follow (Im a novice at baking) and the cake turned out moist and very tasty. I have requests to make it again for our holiday weekend in November!

pipmanley's picture
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I made it for the family , twice and it was as good each time. Definately make it again

pipmanley's picture
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Fantastic cake loved by all the family
I served it wiyh maple syrup, gorgeous!

loonyp's picture
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Absolutely delicious

dianeb123's picture

I made this cake at the weekend and it was lovely. My children didnt rate it much as it wasnt sweet enough, so its more of an adults cake. I used mixed nuts for the mixture instead of Pecans as they are quite expensive. Also I used honey instead of maple syrup along with toffee ice cream. Its also very nice on its own with a cuppa. Iw ill definatley make this again and my work colleague also wants to make it as I bought some in for her to try .

swirlie's picture
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Gorgeous cake, though I agree with everyone regarding the longer cooking time. I've had requests for this cake since making!!

stefania's picture

In answer to my query.....i used a 20cm tin and the cake baked for an hour rather than the 40mins stated in the recipe. I think that a 23cm tin is too large and the cake would turn out low. it did take on a bit more colour but to prevent it browning too much i covered it with foil. it feels moist and springy to the touch.
I also used less pecans for the top, about 50g covered almost the whole surface.
Finally another descrepancy i found when reading both recipes is the oven temperature. the magazine states 160C while online it's 180C. i used the latter.

Jane please let me know which recipe is correct. The way i did it worked fine but just for the record. thanks xx

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