Pecan Date Cake
This moist, flavorful Pecan Date Cake is a perfect treat for fall, combining rich dates and crunchy pecans. Enjoy it on its own or elevate it with a spiced rum icing for extra indulgence!
Equipment
- 9-inch (23-cm) round pie plate
- Mixing bowls
- Cooling rack
- whisk,
Ingrediënten
- 1 cup 235 ml boiling water
- 1 cup 178 g chopped dates
- 1 teaspoon baking soda
- 2½ tablespoons 35 g nondairy butter
- ½ cup 96 g Sucanat
- ¼ cup 61 g unsweetened applesauce
- 1½ cups 180 g whole wheat pastry flour
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ½ cup 55 g chopped pecans
- Nonstick cooking spray
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat a 9-inch (23-cm) round pie plate with nonstick cooking spray.
- In a medium-size bowl, pour the boiling water over the chopped dates.
- Stir in the baking soda, and let sit for 10 minutes, or until the mixture cools.
- In a large mixing bowl, use an electric mixer to cream together the nondairy butter and Sucanat.
- Stir in the applesauce and the water-date mixture.
- Sift the whole wheat pastry flour, baking powder, salt, and cinnamon on top of the butter mixture.
- Gently fold the dry ingredients into the wet ingredients, being careful not to overmix.
- Fold in the chopped pecans.
- Pour the batter into the prepared pie plate.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:
This cake is perfect on its own or topped with a simple rum glaze or whipped coconut cream for an extra treat. Serve with a hot beverage for a cozy snack!Wine Advice:
Pair with a sweet dessert wine like a Moscato or a rich red such as Zinfandel to complement the dates and pecans.Nutritional Information
Calories: 220 kcal | Carbohydrates: 40 g | Protein: 3 g | Fat: 7 g | Fiber: 5 g | Sugar: 21 g | Salt: 0.2 g
