Pecan and ripple date cake

PECAN AND   Ripple   DATE          Cake
1H 15M
1H 25M


Pecan topping


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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