Pecan toffee cake

Pecan toffee cake

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(50 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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25th May, 2010
25th May, 2010
so yummy. its yummiliceous- its a word!
25th Apr, 2010
Great winter pud
15th Apr, 2010
Don't think I used quite as many pecans on the top though, just a sprinkle really.
15th Apr, 2010
Great recipe, fairly easy to make and turned out really well, I just drizzled some caramel ice cream sauce on top. Served cold as a cake, went down very well.
5th Apr, 2010
Easter Sunday quickly with a houseful to feed and no ideas what to give them. I quickly looked up desserts on the GF web site and cooked the first 4 star rated recipe I came to. WOW! what a success. Everyone loved it, especially with the Maple Crunch Ice Cream. I have just had the last slice with my coffee and it was just as good. I will be making this again.
5th Nov, 2009
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.
28th Oct, 2009
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!
22nd Oct, 2009
I made it for the family , twice and it was as good each time. Definately make it again
22nd Oct, 2009
Fantastic cake loved by all the family I served it wiyh maple syrup, gorgeous!


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