12 Cakes - Date & Pecan Cake
Date Mixture
250 grams chopped Dates (1 cup)
1 Cup Boiling water
Cake Mixture
125 grams Butter
100 grams Brown sugar (½ Cup)
60 grams Muscovado sugar (½ Cup)
2 Eggs
2 Cups Cake flour
1 Teaspoon Baking powder
1 Teaspoon Bicarbonate of Soda
¼ Teaspoon Mixed Spice
½ Teaspoon Vanilla Essence
½ Cup Chopped Pecan Nuts
Topping (Dry sprinkle)
1 Tablespoon dark brown sugar
¼ Teaspoon Mixed Spice
8 chopped Pecan Nuts
Soak the 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 for 30 seconds.
Add the remaining ingredients (excluding pecan nuts) and mix well until the flour disappears - usually less than 1 minute.
Add the Pecan nuts and combine for about 30 seconds.
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. In a small combo oven, bake at 165°C for 45 - 50minutes.