Pecan Maple Cake
Try this lovely moist pecan maple cake from 2014 Chesterfield Food Producer of the Year, Liza Bakes. It has a beautiful flavour brought out by the muscovado sugar and pecans and a hint of spice. The maple syrup adds a delicious dimension. Serve as it is, or warm with cream or ice cream for a lovely pudding.
140 g Pecans, plus 20 or so pecan halves for decoration
200g Chopped dates
200g Self-raising flour
280g Light Muscovado sugar
1.5 teaspoons Mixed spice
5 Large eggs
Pinch of salt
Maple syrup, at least 5 tablespoons.
1 Grease and line a 23 cm round cake tin.
2 Put the dates in a saucepan with enough boiling water to cover them. Bring them to the boil and simmer for five minutes. Strain the mix and discard the liquid, then push the mixture through a sieve, then leave the mix to cool.
3 Put the pecans (reserve some for the top to decorate) in the food processor and whiz up until fine.
4 Soften the butter (not too much), mix with the muscovado sugar and spice.
5 Crack the eggs.
6 Mix everything in together plus half the flour, then add remaining flour and salt. The mixture may split a little, don’t worry, this won’t affect the bake.
7 Put the mixture into the tin. Arrange the pecans on top of the cake.
8 Bake at 165 degrees for approximately one hour, then cover with baking parchment to ensure the cake doesn’t brown too much and cook for a further 10-15 mins. Check that the cake is cooked by placing a skewer into the cake and when this comes out clean, the cake is cooked.
9 Let the cake cool for an hour or so, then drizzle with the maple syrup.