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 Date and Pecan Nut Cakes with Caramel Syrup

Date and Pecan Nut Cakes with Caramel Syrup

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1.Place large cupcake cases in a muffin tin.

2.Sprinkle bicarbonate of soda over dates. 

3.Add boiling water and mix. Leave to cool. 

4.Beat castor sugar and butter until light and fluffy. 

5.Add the egg and beat until well mixed. 

6.Sift flour, baking powder and salt into mixture. 

7.Add nuts and essence.Mix.

8.Add date mixture and mix well. 

9.Spoon  into the  cupcake cases & place a pecan nut on top of each.  

10.Bake in a preheated oven at 180°C for 30 minutes. 

11.Meanwhile heat brown sugar, cream and butter together and boil for 5 minutes. 

12.Remove cakes from pan and spoon hot sauce over hot cakes. 

Makes 12

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5ml Moir’s bicarbonate of soda

150g Safari dates, chopped

250ml boiling water

200g castor sugar

60g butter at room temperature

1 extra large egg

200g unsifted Sasko cake flour

5ml Moir’s baking powder

Pinch of salt

50g Safari pecan nuts, chopped

5ml Moir’s vanilla essence

Extra Safari pecan nuts

Caramel syrup

50g soft brown sugar

60ml fresh cream

25g butter

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