Date & Pecan Cake

12 Cakes - Date & Pecan Cake

Date Mixture

250 grams chopped Dates (1 cup)

1 Cup Boiling water

1/4 Teaspoon Mixed Spice

1/2 Teaspoon Vanilla Essence

Cake Mixture

125 grams Butter

100 grams Brown sugar

60 grams Muscovado or Dark brown Sugar

2 Eggs

1 1/2 Cup Cake flour

1 Teaspoon Baking powder

1 Teaspoon Bicarbonate of Soda

1 Cup Chopped Pecan Nuts

Topping (Dry sprinkle)

1 Tablespoon dark brown sugar

1/4 Teaspoon Mixed Spice

1/4 cup chopped Pecan Nuts

Topping (Optional)

4 Tablespoon Brown sugar

125 ml Fresh Cream

2 Tablespoon Butter

Soak date mixture at least 1 hour before mixing.
Combine the butter, sugar and beat until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Add the date mixture and mix.
Add the remaining ingredients and mix well until the flour disappears.
Transfer the mixture to a lined loaf pan and sprinkle the dry topping.
Bake in pre-heated oven on 180°C for 50 - 60 minutes.
Making the Optional Topping - instead of the dry sprinkle.
Add the Topping ingredients to a saucepan and boil until thick then pour over cake after it is baked and before it is cooled down.