Pecan cinnamon toffee cake

Name: Pecan cinnamon toffee cake
Yield: 8-12 slices
Cuisine: British
Ingredients: 200 g Pecan halves; 140 g pitted dates; 200 g butter (softened); 1 tsp cinnamon; 4 eggs (beaten); 140 g self raising flour; 200 g light muscovado sugar

Hannah McDonald @cook_23380558

Scrumptious cake that can be served warm with ice-cream for dessert or just eaten anytime you fancy. Original recipe used mixed spice but I've substituted just cinnamon as I prefer the flavour

Hannah McDonald @cook_23380558

Scrumptious cake that can be served warm with ice-cream for dessert or just eaten anytime you fancy. Original recipe used mixed spice but I've substituted just cinnamon as I prefer the flavour

Saved

Ingredients

8-12 slices

200 gPecan halves
140 gpitted dates
200 gbutter (softened)
1 tspcinnamon
4eggs (beaten)
140 gself raising flour
200 glight muscovado sugar

Saved

Steps

1

Put 100g pecans into food processor and grind until finely chopped
2

Put dates into a small saucepan, cover with water and boil for 5minutes until soft. Drain and then put in food processor and whizz until smooth - allow to cool
3

Heat oven to 180°C/Gan160°C/Gas 4. Line the bottom of 23cm cake tin
4

Beat butter, sugar and cinnamon together until light and creamy
5

Tip in the ground pecans, date paste and eggs. Beat until smooth
6

Sieve in the flour and carefully fold into the mixture
7

Pour into cake tin, smooth out the top then scatter the rest of the pecans, careful not to push them into the surface. I like to start with placing whole halves and then break up the rest and scatter
8

Bake for 40 minutes or until a skewer come out clean. Cool on a wire rack then cut a big slice and enjoy