The Weekend Bake: Spiced Date & Pecan Cake

Dense and moist.  This is how I would describe my ideal cake.

Sure, those fancy light & fluffy numbers are quite lovely sometimes, but give me a nice solid slice of delicious any day.

I found the original recipe for this one on – inspiration courtesy of Neil Perry – and with a few slight adjustments have come up with this Date & Pecan version.

Great with a dollop of double cream (or if it was a bit warmer, vanilla ice cream)…..

Spiced Date & Pecan Cake


  • 380g pitted dates, chopped
  • 1/4 tsp baking soda
  • 90g butter, melted
  • 1 cup rapadura (or brown sugar)
  • 3 eggs
  • 225g whole grain flour
  • 1/4 tsp ground cinnamon
  • 1 clove, ground
  • 1/2 tsp ground ginger
  • 1/2 cup pecans, crushed


  • Preheat oven to 180°c
  • Grease a round springform cake tin with butter, then line it with baking paper
  • Combine the chopped dates with 300ml of water – bring to the boil then remove from heat
  • Add the baking soda, mix through, and set aside for about 5 minutes until slightly cooled
  • In a separate bowl, beat the butter & sugar together until well combined and starting to develop into a creamy texture
  • Beat in eggs one at a time until well combined, then mix through spices
  • Puree the cooled date mixture in a food processor
  • Add flour to a separate bowl
  • Gently fold the butter and sugar mix into the flour then fold in cooled date mix and pecans
  • Pour the mix into the baking tin, and bake for 50 minutes (check that the cake is done by inserting a skewer into the centre – it should come out clean).
  • Let the cake stand for about 10-15 minutes to cool before taking out of the pan
  • Serve with cream or ice cream.

Spiced Date Cake (1 of 4)

Spiced Date Cake (2 of 4)

Spiced Date Cake (3 of 4)

Spiced Date Cake (4 of 4)


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