Pecan & date cake

Pecan & Date cake

TOTAL TIME 1 hour 30 minutes | SERVES 12

INGREDIENTS

• 250g butter, softened 
• 2 tsp vanilla essence
• 1 3/4 cups caster sugar
• 3 eggs
• 1 3/4 cups self-raising flour  
• ⅓ cup flour 
• ¾ cup milk 
• ½ cup chopped dried dates
• ½ cup chopped pecans 
•  2 tbsp demerara sugar 
• 1 tsp ground cinnamon 

METHOD

PREHEAT oven to 160ºC. Grease a deep 22cm square cake pan or deep 22cm round cake pan, line base and sides of pan with baking paper, extending the paper 5cm above the sides.

BEAT butter, vanilla and sugar together in a bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating until just combined between additions. Transfer mixture to a bowl; fold in combined sifted flour and milk in two batches. Fold in chopped dates.

COMBINE chopped pecans, demerara sugar and ground cinnamon together in a bowl. Spread half the batter into the cake pan and top with half the pecan mixture. Top with remaining batter and remaining pecan mixture, pressing lightly. 

BAKE cake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Leave the cake in the pan for 5 minutes before turning onto a wire rack to cool.

TIP: This cake is best made on the day or serving.

Print Recipe

Pecan & date cake

Serves: 12

Total Time: 1 hour 30 minutes

Ingredients

• 250g butter, softened 
• 2 tsp vanilla essence 
• 1 3/4 cups caster sugar 
• 3 eggs
• 1 3/4 cups self-raising flour  
• ⅓ cup flour 
• ¾ cup milk 
• ½ cup chopped dried dates
• ½ cup chopped pecans 
•  2 tbsp demerara sugar 
• 1 tsp ground cinnamon 

Instructions

1

Preheat oven to 160ºC. Grease a deep 22cm square cake pan or deep 22cm round cake pan, line base and sides of pan with baking paper, extending the paper 5cm above the sides.

2

Beat butter, vanilla and sugar together in a bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating until just combined between additions. Transfer mixture to a bowl; fold in combined sifted flour and milk in two batches. Fold in chopped dates.

3

Combine chopped pecans, demerara sugar and ground cinnamon together in a bowl. Spread half the batter into the cake pan and top with half the pecan mixture. Top with remaining batter and remaining pecan mixture, pressing lightly. 

4

Bake cake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Leave the cake in the pan for 5 minutes before turning onto a wire rack to cool.

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