Photo: David Holifield
Pecan toffee cake
8 ingredients
15 min + 40 min
Serves 8
openrecipes
Indulge in this gorgeously nutty cake for dessert, then serve the leftovers as you would Christmas cake to whoever pops by
Estimated Nutrition (whole recipe, rough)
822
Calories
20g
Protein
20g
Fat
140g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300g pecans halves
- 140g stoned dates
- 200g butter , softened, plus extra for greasing
- 200g light muscovado sugar
- 1 tsp mixed spice
- 4 eggs , beaten
- 140g self-raising flour
- maple syrup , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes