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.

Comments

Kate@whatkatebaked said…
I've just noticed your amazing selection of cookbooks! Wow!! Have you made recipes from them all?
28/7/11 9:25 am
Phil in the Kitchen said…
Warm cake with all those lovely ingredients and cold ice cream. Sounds a great combination.
28/7/11 2:49 pm
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.
3/8/11 9:24 am
Post a Comment

Popular posts from this blog

Aberffraw cakes

-
Image
These were mentioned recently on the GBBO, so I thought I'd find out more about them. They're made on the Isle of Anglesey and are a traditional biscuit really, not a cake. They're served sprinkled with sugar and even with cream and jam, like a scone. The bit I liked was that a scallop shell is pressed into the top to give it a shell-like pattern. Nowadays, a lot of the Aberffraw cakes have the pattern put on with a knife. I have a bag of scallop shells, brought back from France so I used a genuine one to make my pattern. The recipe is a 3.2.1  - quite common for biscuits. This means 3 parts flour to 2 parts fat to 1 part sugar. 175g flour 110g butter 55g caster sugar a little milk more caster sugar for sprinkling over Preheat oven 190C/gas5. Grease a baking sheet. I used a processor to make my dough. Put flour and sugar in a bowl and rub in the butter. Bind together with a litle milk to make a soft dough. Roll out and cut out circles. I used a 7cm cutter an...
Read more

Carrot Cake Muffins

-
Image
 I’m a great muffin fan and have adapted my basic recipe, given to me by an American friend, many times. This is my latest idea. I made the muffins and was asked by a friend if I could make some for a party with the icing you usually get on a carrot cake.  280g plain flour, 1 tbsps baking powder, 1 tspn mixed spice, pinch salt, 115g soft dark brown sugar, 200g grated carrot, 50g chopped pecans or walnuts, 50g sultanas, 2 eggs, 175ml milk, 6 tbsps sunflower oil Optional: icing - 75g soft cream cheese, 49g butter and 35g icing sugar, sprigs of orange zest Preheat oven 200C/gas6. Grease a muffin tin or use muffin cases. Sift together the flour, baking powder and spice. Add carrots, sugar walnuts and sultanas and stir together. In a jug add the milk, oil and beaten eggs. Mix well. Make a well in flour mix and add milk mixture. Stir gently till just mixed. Don’t over mix or muffins will be heavy. Soon into the muffin tin - I use an ice cream scoop. Bake for 20 mins till risen. Cool...
Read more

Bakewell Pudding (or maybe not!)

-
Image
  I recently picked up a book in a local charity shop about 'Food of the British Isles'.It's a compilation of recipes from restaurants and cooks. I was especially interested in the Cake Section, as I've been wanting to try some of the more unusual British cake and pudding recipes for some time. This one isn't very unusual, but thought I'd try it as it's called a Bakewell Pudding and not a Tart. In the book, the writer says says that a Pudding is made with puff pastry and the Tart with shortcrust. Is it that simple? I bet a lot of local people would disagree with this definition! The writer made her puff pastry from scratch, but I bought mine, butter of course! For the Pudding you need : 500g butter puff pastry, 3 tbspn raspberry jam, 150g butter, 150g caster sugar, 3 eggs plus a yolk, beaten, 150g ground almonds, zest of a lemon,2 tspn almond extract, 1 tbspn flaked almonds and some icing sugar to dust the top. Preheat oven 190C/gas5        ...
Read more