Pecan toffee cake

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Results 21-40

• blulou

  24 January 2009

  blulou rated and commented on this recipe

  

  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.

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• .:~carol~:.

  31 January 2009

  .:~carol~:. rated and commented on this recipe

  

  Mmmmmmmm delicious!!!!!

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• marooneve

  11 February 2009

  marooneve commented on this recipe

  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!

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• marooneve

  11 February 2009

  marooneve commented on this recipe

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

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• chardonnay640

  05 March 2009

  chardonnay640 commented on this recipe

  Could this be warmed up if made the day before?

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• joyous

  24 March 2009

  joyous rated and commented on this recipe

  

  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!

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• Debbie

  28 April 2009

  Debbie rated and commented on this recipe

  

  Absolutely lovely, especially when still a bit warm.

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• julieblue

  20 May 2009

  julieblue commented on this recipe

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

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• C Shaw

  24 May 2009

  C Shaw rated and commented on this recipe

  

  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.

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• victoria

  31 May 2009

  victoria rated and commented on this recipe

  

  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.

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• stefania

  08 July 2009

  stefania commented on this recipe

  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?

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• stefania

  08 July 2009

  stefania commented on this recipe

  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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• fiona

  23 July 2009

  fiona rated and commented on this recipe

  

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

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• dianeb123

  29 July 2009

  dianeb123 commented on this recipe

  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 .

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• LittleChef

  15 September 2009

  LittleChef rated and commented on this recipe

  

  Absolutely delicious

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• Pieter

  11 October 2009

  Pieter rated this recipe

  

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• pips

  22 October 2009

  pips commented on this recipe

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

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• pips

  22 October 2009

  pips commented on this recipe

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

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• Clairey82

  28 October 2009

  Clairey82 rated and commented on this recipe

  

  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!

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• Andy May

  05 November 2009

  Andy May commented on this recipe

  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.

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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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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 40 mins

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

Per serving (8)

692 kcalories, protein 10g, carbohydrate 53g, fat 51 g, saturated fat 16g, fibre 3g, sugar 39g, salt 0.68 g

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