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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viczed's picture
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beautifully moist cake.takes longer to cook abt 1hr 5mins.would definately make it again.ate it without ice cream and syrup.taste really good.

laugh_producer's picture
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Beautiful cake, very moist, very rich but still quite light. I'll serve my next slice without the syrup as it makes it a little too sweet. Will def make again. I arranged my pecans in circles rather than scattering on which uses slightly less nuts and looks lovely.

Served with the maple crunch ice cream which was delicious.

julieblue's picture

Wow!! this really was lovely... make the ice cream as well as it is very good and simple to put together.

deborahadawson's picture
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Absolutely lovely, especially when still a bit warm.

eleanor7's picture
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Really moist and tasty. My cake cooked no problem in 40 mins though next time I am going to cover the top with baking paper as my pecans where slightly well done!

chardonnay64's picture

Could this be warmed up if made the day before?

marooneve's picture

ps the ice cream was the maple crunch ice cream that was featured with the cake in the magazine article

marooneve's picture

I made this for christmas day pudding and again for a colleague's birthday. Both times it went down extremely well with two people saying it was the best pudding they'd ever had! I had never made a cake before and this one was really easy. Ice cream is easy as well and delicious. I intend to make both again shortly!

cazandjay's picture
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Mmmmmmmm delicious!!!!!

blulou's picture
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I've used a 21cm tin when i've made this, which is a few in the last couple of months, and its cooked within the 40mins everytime. The 200g pecans for the top is far too much I think, half of that is plenty, even if you used the bigger tin. Next time I make it I'm going to use walnuts as I've lots in the freezer left from Christmas. I can recommend the ice-cream with it too, and I've also served it with toffee sauce and cream, custard and vanilla ice-cream (not all at the same time!). Goes down well everytime and it looks quite special so is better than the usual sticky toffee pudding if you want to put it out for a buffet dessert.

nix198's picture
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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.

marden-brown's picture
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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!

marden-brown's picture
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Fabulous, my son and 2 friends polished it off, asked me to make another one to take bake to Uni!

katebriden's picture
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Delicious! A must! Lovely with ice cream which cuts through the richness.

lulurose's picture
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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.

maddalena's picture

Can I use walnuts instead of pecans for this recipe?

cathgoodwin's picture
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Forgot to rate!

cathgoodwin's picture
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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

sajan1's picture

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.

lesley1142's picture
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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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