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 Goodfood.com.au – 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.