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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27th Sep, 2011
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!
4th Aug, 2011
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!
4th Aug, 2011
Made this cake a few days ago, I hadn't got the right amount of pecans, should have bought 2 packs but chucked in what I had, this didn't seem to affect the taste too much. The last piece was eaten yesterday and was still moist and tasty. A good bake ahead cake. Deffinately in folder now.
30th Jul, 2011
Hello everyone! Haven't tried the cake yet but looks absolutely moreish! Just a quick question though. Do you think I could substitute walnuts for the pecans? I know maple and pecans is a winning combo but where I live they're hard to find.. Thank you!
25th Nov, 2010
super easy and very well behaved - perfect for stress free entertaining
21st Nov, 2010
Does anyone know if you able to freeze this cake?
4th Oct, 2010
Very disappointing - heavy and dry. I kept it in the oven longer following the feedback but probably should have stuck to the recipe. Only good thing was that the pecans on top were nicely rosted (I covered with foil). I won't make this again :(
11th Sep, 2010
One for the recipe collection. Made this as a pud for a family meal for 6 over the Aug bank hol weekend and it went down very well, served warm with caramel flavoured ice cream and maple syrup. Then, as you don't need big slices each and it makes a big cake, finished up over the following days cold which was just as nice. Other half hates dates and was very concerned to see them going in the mix, but even he ate a few slices and said it was ok! Wonderful flavour and texture and although it looks a lot of pecans, its worth using the full quantity to give the right effect. I did have to add water to the dates in the blender as it wouldn't pulp them otherwise, so wished I hadn't drained the juice from boiling them into the sink!
4th Sep, 2010
I made this cake for pudding at a family meal, and everyone loved it :) took much longer to cook tho, as after 40 mins in oven the edges were done but middle was runny so mine ended up in the oven for about 70 mins! came out alright tho!!
31st May, 2010
My family thought this cake was wonderful, definately one to impress friends.


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