Pecan toffee cake

Pecan toffee cake

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(49 ratings)

Prep: 15 mins Cook: 40 mins

Easy

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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Ingredients

  • 300g pecan halves
    Pecan nuts

    Pecan

    pee-kan

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

  • 140g stoned dates
    Dates

    Date

    da-ate

    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

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

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

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

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').

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Comments (73)

cathgoodwin's picture
5

Forgot to rate!

cathgoodwin's picture
5

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
5

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...)

saiqadar's picture
4

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.

hornbjw6's picture

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

freshcream's picture

Hi, I've been ogling this cake for years now, and finally decided to make it for a huge party I'm organising in a few weeks. But to make the party special I'm making 3 more desserts (can you tell desserts are my weakness?) so I need to know if I can make this in advance - will it reheat well on the day or is it best served cold from the fridge with warm toffee sauce? Can it be frozen and if yes, does it need to thaw overnight? If it CAN be reheated would you recommend microwave or oven? Thanks much for your help.

cdb1970's picture
5

Absolutely fabulous and really easy to make...

peter2k8's picture
5

You could probably use cherries instead, if you like those

eleanormayo's picture

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!)

clairegallie's picture

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!

notmum's picture
5

The flavours in this cake are lovely, really good.

bowerman's picture
5

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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