Pecan Maple Cake

Liza Bakes Chesterfield Food Producer of the Year 2014

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
280g Butter
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.

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