Pecan toffee cake

Prep: 15 mins Cook: 40 mins


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

  • Freezable

Nutrition: per serving (8)

  • kcal692
  • fat51g
  • saturates16g
  • carbs53g
  • sugars39g
  • fibre3g
  • protein10g
  • salt0.68g
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  • 300g pecan halves
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 140g stoned dates



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 200g butter, softened, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g light muscovado sugar
  • 1 tsp mixed spice
  • 4 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g self-raising flour
  • maple syrup, to serve


  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').

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Comments (73)

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

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

stefania's picture

I have a query. I've read this recipe on line and i've read it in the Dec issue. On line it says to use a 23cm tin and in the magazine it says to use a 20cm tin? which one is correct?

viczed's picture

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

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

Absolutely lovely, especially when still a bit warm.

eleanor7's picture

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

Mmmmmmmm delicious!!!!!

blulou's picture

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

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

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

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

katebriden's picture

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

lulurose's picture

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?


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