A moist and flavorful cake featuring the richness of dates and pecans, perfect for a cozy tea-time treat or a casual dessert. Swap the pecans or dates for your favorite nuts or dried fruits to suit your taste!
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, allowing the mixture to cool.
In a large mixing bowl, cream together the nondairy butter and Sucanat using an electric mixer or by hand.
Add the applesauce and the date mixture to the creamed butter and stir until well combined.
Sift the whole wheat pastry flour, baking powder, salt, and cinnamon on top of the wet mixture.
Fold the dry ingredients into the wet, taking care not to overmix.
Gently fold in the chopped pecans.
Pour the batter into the prepared pie plate, spreading it evenly.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy the cake as is, or take it up a notch with a quick rum-vanilla icing by replacing the lemon juice in the Lemony French Cake's icing recipe with rum and adding a few drops of vanilla extract. Drizzle over the cake for a decadent finish.Wine Advice:Pair with a sweet dessert wine like Muscat or a spiced chai tea for a complementary flavor.