Pecan date cake with lemon drizzle

    1 hour 55 min

    A variation on an old favourite, date nut cake, using new-world pecans and a drizzle of lemon glaze, this recipe also features part wholemeal flour.


    Yorkshire, England, UK
    10 people made this

    Serves: 10 

    • 200g stoned dried dates, chopped
    • 30g unsalted butter
    • 1 teaspoon bicarbonate of soda
    • 250ml boiling water
    • 140g light muscovado sugar
    • 2 eggs
    • 180g plain flour
    • 100g wholemeal flour
    • 2 teaspoons baking powder
    • 1 1/2 teaspoons mixed spice
    • 1 pinch of salt
    • 110g pecans, chopped
    • 100g icing sugar, sifted
    • 1 tablespoon lemon juice

    Prep:20min  ›  Cook:1hr15min  ›  Extra time:20min cooling  ›  Ready in:1hr55min 

    1. Place the dates in a bowl with the butter and bicarbonate of soda. Pour over the boiling water and stir until the butter has melted. Set aside to cool.
    2. Preheat the oven to 180 C / Gas 4. Lightly grease an 18cm round deep cake tin and line the bottom with baking parchment.
    3. Place the sugar and eggs in a large bowl and beat well. Stir in the cooled date mixture, then sift in the flours, baking powder, mixed spice and salt. Add the pecans and stir together until thoroughly mixed. Tip the mixture into the prepared tin and level the top.
    4. Bake in the preheated oven until the cake is risen and nicely browned and a skewer inserted in the centre comes out clean, about 1 1/4 hours.
    5. Turn out onto a wire rack and leave to cool. Using a skewer, poke holes evenly over the top of the cake. Stir together the icing sugar and lemon juice, and drizzle over the cooled cake.


    The cake can be kept, wrapped in foil or stored in an airtight container, for up to 5 days.

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