Pecan toffee cake

Pecan toffee cake

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(50 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
    Maple syrup

    Maple syrup

    may-pul sir-rup

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

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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helen707
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
jjbw1990
11th Mar, 2012
5.05
Gorgeous cake, rich, moist and indulgent!! Perfect with a drizzle of maple syrup and a scoop of clotted cream :)
jh8878
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!
carolinelouisehunt
17th Feb, 2012
5.05
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
17th Jan, 2012
5.05
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
15th Jan, 2012
5.05
I forgot to rate this - its five star!
andrealofts
15th Jan, 2012
5.05
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
11th Oct, 2011
5.05
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
29th Sep, 2011
5.05
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
27th Sep, 2011
5.05
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!

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