Preparation

1. Stone the dates and chop them into small pieces, put them into a pan covered with water, and boil until the dates are soft – approx. 5 minutes

2. Drain dates and leave to cool

3. Whizz 100g of pecans in a processor until completely chopped

4. Grease and line 9-inch cake tin

Instructions

To make the cake

1. Cream butter and sugar together until light and creamy.

2. Add chopped pecans, dates, beaten eggs to creamed butter beat until all just combined

3. Sift in flour, mixed spice, and a pinch of salt into the mixture and stir in with a metal spoon

4. Place in prepared tin smooth down and place the remaining nuts on top.

5. Put in the oven for approx. 40 minutes until completely cooked.

6. While the cake is in the oven make the caramel sauce

7. Put the sugar into a pan and heat over low heat allow it to turn brown (Be patient here it will melt) stir lightly so it doesn’t burn on the bottom

8. Once melted add butter and beat together

9. Add cream SLOWLY and keep mixing all the time so the cream doesn’t solidify.

10. Once all cream is added and caramel smooth boil for 1 minute, turn off the heat and add salt.

11. Pour into a cool bowl until needed.