Thursday, 21 April 2016

Recipe | Sticky Pear & Pecan Toffee Cake


I've been searching high and low for a bundt tin like this, as you can probably tell, I eventually got my hands on one! I didn't want to pay an extortionate amount for one off the internet so I kept my eyes peeled in my trusty TK Maxx and I found one for just £10, it was even pink so it was obviously meant to be! I've got a regular bundt tin really wanted this swirly style one.


 My love for bundt's is extreme, I think I should be American, I decided to take my next tin out for a test run with this Sticky Pear & Pecan Toffee Cake. Honestly I think this is one of my favourite cakes I've ever made, it's so so delicious! Its spicy and is a surprisingly light sponge, the pieces of pear and pecan make it so special. But the winner is the toffee sauce with the pecans in, it's amazingly indulgent! This looks like a showstopper but it's super easy, these tins make everything look fab, I'd definitely recommend one! 


Ingredients - 

For the cake - 

150g soft pitted dates
225g soft butter
50g pecans
2 medium pears 
200g soft light brown sugar
4 eggs
4 tbsp milk
300g self raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground mixed spice
1/4 tsp salt

For the toffee sauce - 

100g light brown sugar
2 tbsp butter
100ml double cream 
50g pecans

Method - 

1. Soak the dates by covering them in boiling water and leave to stand for 15 minutes. Meanwhile preheat the oven to 160 degrees C/Gas Mark 3. Grease your 25cm bundt tin. 

2. Finely chop the pecans and peel the pairs and cut them into small chunks. Drain the dates and finely chop. Set aside. 

3. In a large bowl cream the butter and the sugar until light and fluffy then mix in the dates. Add the eggs and milk and combine. Add the flour, bicarbonate of soda, spices and salt and mix until thoroughly combined. 

4. Fold in the pecans and the pears, then spoon the batter into the prepared tin and smooth the top. Bake for 50 minutes until the cake has risen, is golden in colour and a skewer inserted in the middle comes out clean. 

5. Let the cake cool in the tin for 30 minutes before turning out onto a wire rack to cool completely (or you can serve this warm!), giving it a good shake will help it come out. 

6. To make the toffee sauce, put the sugar, butter and cream into a pan and heat gently until the sugar has dissolved and simmer until the butter has melted. Stir in the pecans then spoon over the cake! 

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