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Baking

Pecan and ripple date cake

PECAN AND Ripple DATE Cake
12
10M
1H 15M
1H 25M
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Ingredients

Pecan topping

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a deep 20cm round cake pan; line base with baking paper.
2.To make pecan topping; combine ingredients in a small bowl.
3.Beat butter, extract and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; stir in sifted flours, sour cream, then dates.
4.Spread half the cake mixture into pan; sprinkle with half the pecan topping. Spread with remaining cake mixture; sprinkle with remaining topping, press down lightly.
5.Bake cake about 1 hour. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool.
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Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Tags: Afternoon tea Baking Cake Dates Moderate Modern Australian More than 1 hour Morning tea Pecan

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