7/28/2011

Date and pecan cake

Need to finish up the bag of pecans I bought from Julian Graves, so found this recipe on an Aussie blog. I've changed it a bit. It's supposed to originate in Israel.

2 eggs
180ml honey + 2 tbspns for brushing the cake
150ml buttermilk
1 tspn vanilla essence
3 bananas - mashed
300g sr flour
1 tspn baking powder
100g light brown sugar
2 tbspns cocoa
1 tspn cinnamon
1 tspn allspice
125g butter - softened
150g dates - stoned and chopped
125g pecans - chopped

Preheat oven 180C/350F/gas 4

Grease and base line a 22cm springform cake tin.
Mix the eggs, the 180ml honey, buttermilk and vanilla essence together till smooth, then add the bananas.
Keep back 2 tbspns flour, then put the rest in a bowl with the baking powder, sugar and spices and mix well.
Add the egg mixture to the flour, and using a hand beater, mix gently, then add the butter and beat till smooth.
Mix the other 2 tbspns of flour with the dates and pecans and fold these into the mixture. Spoon into the tin and bake for about an hour.
Heat the other 2 spoons of honey and brush it over the cake while it's still warm.
The cake keeps for about 5 days in a tin.
It makes a nice dessert, warmed and served with ice cream.

3 comments:

Kate@katescakesandbakes said...

I've just noticed your amazing selection of cookbooks! Wow!! Have you made recipes from them all?

Phil in the Kitchen said...

Warm cake with all those lovely ingredients and cold ice cream. Sounds a great combination.

snowy said...

No Kate; I'm working my way through them. have bought another 30 since that photo was taken!
It's delicious as a dessert, Phil.