Pecan toffee cake

Pecan toffee cake

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(53 ratings)

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
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree


  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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11th Jun, 2012
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.
14th Apr, 2012
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
11th Mar, 2012
Gorgeous cake, rich, moist and indulgent!! Perfect with a drizzle of maple syrup and a scoop of clotted cream :)
24th Feb, 2012
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!
17th Feb, 2012
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!
17th Jan, 2012
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.
15th Jan, 2012
I forgot to rate this - its five star!
15th Jan, 2012
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.
11th Oct, 2011
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
29th Sep, 2011
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.


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