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Toffee Pecan Cake

1hr 10 mins

6 - 8


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1hr 10 mins

Cherry Tarts


Only one thing to say this cake is to die for!

Oven temperature

180°c fan 160°c – 350°f – Reg 4



  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


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.

Cooks tips

The cake can be made in advance and kept in an airtight tin. I also use a shop-bought caramel sauce when I am pushed for time!

Serve with

Warm with caramel sauce and fresh cream

Other recipe ideas

Wine pairing


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Vegetarian information

Your feedback:-

Cherry Tarts



  • 300g pecan halves

  • 140g dates

  • 200g butter

  • 200g muscovado sugar

  • 1 tsp mixed spice

  • 4 eggs

  • 140g SR flour

  • Pinch of salt


  • 300g caster sugar

  • 30g salted butter

  • 250ml double cream

  • Sea salt

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