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.