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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

    pee-kan

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

  • 140g stoned 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

    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

    Egg

    egg

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

  • 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').

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Comments, questions and tips

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Comments (73)

janem49's picture

Made this yummy cake this morning for the first time. Used ground almonds as I didn't have enough pecans, also used pre-chopped dates - the dates soaked up a bit too much water I think but I added a bit of extra flour. I accidentally had the oven on at 180 as I was roasting a chicken at the same time - after 40 mins the middle was still liquid so I covered the top and gave it another 25 mins. Perfect!!!! I served it warm with single cream and maple syrup and it went down really well with lovely husband and mum and dad. Will definitely make again.

choccie_123's picture

***** five stars. ( rating won't work :( )

choccie_123's picture

I was a bit anxious about making this, after reading other comments on the cake not being cooked in 40 mins. If I had left mine any longer it would have been burnt! The cake is gorgeous and I will certainly be making again. I made this in advance for an alternative to Christmas pudding, so I froze it for a couple of weeks. It's nice cold but even better after warming in microwave. Getting the maple syrup and vanilla ice cream is a must. Yummy.

Judithmargaret's picture

I note that someone back in 2011 had the same problem as I have now in 2014. The temperatures printed in the magazine for this cake are wrong and I am waiting for the cake to finish cooking. I hope it will be OK as it is expensive to make. Do Easy Cook actually read any of these comments?

frowne's picture

Great recipe, was lovely with vanilla ice cream and maple syrup

rlmiller1980's picture
5

This was the most delicious dessert we had over Christmas. We served warm with maple syrup and cream - mmm!!!

annalarana's picture
5

Quick, easy and delicious! It was a success when I had friends round for dinner. Will be doing it again!

beibei's picture

Delicious. Made it for friends and there was not a crumb left. Think this will be a new winning dessert.

serendipity5's picture
5

My husband chose pecan as his birthday cake ingredient so I searched and found this, it's amazing. Really simple and I had no problem with timing, took just over 40 mins. I did put it in a 20cm square tin as couldn't find my 23cm round and it was no problem. I shall be doing this again and again.

helen707's picture

We have all just loved this cake for pud, had to give it another 10 min or so, nuts a bit brûlée but still great and more to come too, wonderful, great recipe Jane

jjbw1990's picture
5

Gorgeous cake, rich, moist and indulgent!! Perfect with a drizzle of maple syrup and a scoop of clotted cream :)

jh8878's picture

Made this today for my dad's birthday tomorrow but substituted ground walnuts in the mixture, and a selection of mixed nuts as the topping (pistachios, walnuts, almonds, hazelnuts, brazils) because he doesn't like pecans. The one nut he doesn't like! I added a toffee buttercream as a filling and a toffee glaze on top to make it extra special for a birthday.

I had to cook it for 1hr40 mins in at 160C in our fan oven though...

I would like to try it again with pecans as per the recipe, though, as they are my favourite nut!

carolinelouisehunt's picture
5

This was absolutely delicious! I halved the ingredients to make as a pudding for 4 people and served with Caramel Cinnamon Waffle ice-cream. I also tried putting the mixture into paper cases to make little cakes and baked for about 20 minutes - worked really well!

6dinnersid's picture
5

Delicious. To cut down on cost I used less pecans on top. My husband a big sticky toffee pudding fan so this was right up his street.

andrealofts's picture
5

I forgot to rate this - its five star!

andrealofts's picture
5

I made this today but the oven was full, so I microwaved (900w) it in a silicone cake tin for 9 minutes. I turned out beautifully moist and light. This solves the issue with it taking a long time to cook and burnt nuts! I served it with maple syrup and vanilla ice cream. Everyone thought it was luscious.

sddouggy's picture
5

I am currently eating this and I must say it is a lovely cake. Not too rich, not too sweet and goes perfectly with vanilla ice cream and a drizzle of maple syrup.

It is one cake that I will happily share (the recipe of)

Don't be scared of the dates, they give it that flavour.

All in all 5/5

opinan's picture
5

The cake was fantastic despite cooking at various temperatures! I served it with the maple syrup and toffee cream made by whisking toffee flavoured condensed milk and cream.

opinan's picture
5

I've got this cake in the oven at the moment. I've had the recipe fior ages having cut it from the magazine. After 40 minutes it was nowhere near done so I looked on line and found that the magazine cutting says to cook at fan 140 whereas on line it's 160. I've turned the oven up and covered the top with foil and am now hoping for the best!

minicoopergirl's picture
5

To Chrysa...I can't see any reason why this would'nt be ok with walnuts instead of pecans, of course the only way to find out is to try it! Let us know how it turns out!

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Questions (1)

jahane's picture

Can anyone tell me how long this cake will last (fresh)? I'm making a friend's wedding cake but am also going to be 8 months' pregnant by the wedding... so am looking for cake recipes which I can decorate and which will last for a few weeks to take the pressure off at the last minute! I'm making one layer fruit cake and one layer dense chocolate cake... Now just looking for another flavour which will work!

Tips (1)

amandacadge's picture

I usually put 2/3 of the pecans in the cake itself, and chop the rest for the top. It's good for using up spare egg yolks (3 whole eggs plus 2 yolks) too.
Also works well as a traybake, especially if drizzled with the Maple Syrup while cooling. Its a favourite with the 30 or so members of my local Bee Club...

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