Cakes & Bakes: Pecan toffee loaf cake

Home-made pecan toffee loaf cake | H is for Home

Since lock-down, Justin has been the one that’s been going into the supermarket while I wait in the car outside. Last week, I asked him to get me some walnuts as they’re great in chocolate cake and brownies. When he got back to the car, he said that there weren’t any walnuts, so he bought a bag of pecans.

Bowls of ingredients for toffee loaf cake | H is for Home

I love pecans, they’re one of my favourite nuts; I’ve used them in mixed nut brittle, cookies and blondies. This time I’ve made a pecan toffee loaf cake.

The original recipe, from the BBC Good Food website, is double the amount and makes a round cake that serves eight. There are only 2 of us, so I made a little loaf cake. After I’d put it in the oven, I thought that it would have improved it if I’d sprinkled a couple of tablespoons of Demerara sugar over the top first. It would have given an extra crunchy bite… next time, maybe.

Pecan toffee loaf cake batter in baking tin | H is for Home Cooked pecan toffee loaf cake batter in baking tin | H is for Home

It went down a treat with a cupppa (coffee for me, tea for Justin) – the toasted pecan topping, the little bit of mixed spice and drizzle of maple syrup at the end really worked well together. A side serving of vanilla ice cream is another yummy accompaniment.

Home-made pecan toffee loaf cake recipe

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Pecan toffee loaf cake
Serves 8
Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 150g/5oz pecan halves
  2. 70g/2½oz stoned dates
  3. 100g/3½oz butter, softened, plus extra for greasing
  4. 100g/3½oz light muscovado sugar
  5. ½tsp mixed spice
  6. 2 eggs, beaten
  7. 70g/2½oz self-raising flour
  8. maple syrup, to servePecan toffee loaf cake ingredients
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Instructions
  1. Put 50g of the pecans into a food processor and pulse until fine before decanting them into a mixing bowl
  2. Put the dates into a small saucepan with enough water to cover, boil for 5 minutes until very soft. Drain, discarding the liquid, then whizz in the processor until puréed. Leave to cool
  3. Heat your oven to 180ºC/fan 160C/Gas mark4
  4. Butter and line a 500g/1lb loaf tin
  5. Beat the butter, sugar and spice together until lighter and creamy
  6. Tip in the dates, ground pecans, eggs and a pinch of salt and beat briefly until smooth
  7. Fold in the flour with a metal spoon, then spoon into the loaf tin and level the top
  8. Sprinkle the remaining pecans over the top (don't press them in), then bake for 30 mins or until risen and golden and an inserted skewer comes out clean
  9. Allow to cool for a few minutes before removing from the tin, slicing and serving
Notes
  1. Jane Hornby advises to serve warm, with generous drizzles of maple syrup and scoops of maple crunch ice cream
  2. Justin enjoyed it with a scoop of vanilla ice cream
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Adapted from BBC Good Food
Adapted from BBC Good Food
H is for Home Harbinger https://hisforhomeblog.com/

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