Date And Pecan Cake With A Gooey Topping Food

GRAMMY'S OLD-FASHIONED PECAN DATE CAKE

Steps:

• Preheat oven to 375 degrees. In a large bowl mix together the eggs, sugar, buttermilk and butter until combined. In a medium bowl, mix the dry ingredients together except for the dates. Once that is combined add the quartered dates (just cut each date into 4 pieces). Smash the dates around in the flower mixture until they are coated with flour and broken apart a little. Now, add the dry ingredients into the wet ingredients. Stir until just combined. Divide mixture into two GREASED (spray well with cooking spray) 9 inch round baking pans. Bake 25-30 minutes until mixture is cooked through and golden brown. Allow it to cool in the pan. Run a knife or spatula around edges and underneath to make sure it doesn't stick (this is a sticky cake). Put each one on a plate and let it sit in the refrigerator a few hours. Meanwhile, add all the ingredients for the icing into a large saucepan. Don't worry about chopping the dates, they melt. Heat on medium low until icing thickens up a bit and dates are almost all broken down. Mixture will be sticky and pretty thick. Do this about 20 minutes. Remove from heat. Let this sit in pan to cool. It will continue to thicken while it sits. Add icing to the middle of cake for the layers to stick. Ice the top and sides, then place in the fridge to firm up completely, Serve cold or at room temperature for cutting. Enjoy!

DATE AND PECAN CAKE WITH A GOOEY TOPPING

Steps:

• Sprinkle bicarbonate of soda on dates pour the water over and allow to stand for 15 minutes.
• Sift the flour and baking powder.
• Cream butter and sugar well.
• Add eggs one at a time beating well after each addition.
• Add sifted flour mixture to the egg mixture.
• Fold in the date mixture and pecans into the butter and flour mix Bake in a tube or bundt pan@ 180 celsius for 35-45 minute.
• Allow to cool and pour topping over.
• Decorate with chocolate covered dates and pecans.
• TOPPING:.
• Combine all the topping ingredients in a saucepan and cook on hight for 6-8 minutes.

SPONGE CAKE WITH PECAN TOPPING

Steps:

• 1. For Cake: Beat eggs and sugar at low speed. Melt margarine, then add 1/2 + 1/8 cups of milk and the vanilla. Sift dry ingredients together and fold into egg and milk mixture. Mix well. Grease and preheat 13 x 9 inch pan, then pour in mixture and bake 15-20 minutes at 375 degrees. Cool cake completely before topping.
• 2. For Topping: Melt butter in small saucepan. Add brown sugar, pecans, and milk and stir until sugar is melted. Pour over cooled cake, then place cake under broiler for 4-5 minutes, watching carefully to prevent burning.

GOOEY CARAMEL-PECAN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
• Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In 1-quart saucepan, heat caramels, butter and whipping cream over medium heat 6 to 8 minutes, stirring frequently, until caramels are melted and mixture is smooth. (Or place caramels, butter and whipping cream in 4-cup glass measuring cup; microwave uncovered on High 1 to 3 minutes, stirring once or twice.) Stir pecans into melted caramel. Cool 30 to 45 minutes or until firm enough to spread without running over edge of cake.
• Place 1 cake layer on plate, round side down. Spread with 1 cup of the pecan filling. Top with second layer, round side up. Spread remaining pecan filling into 4- to 5-inch circle on top of cake. Spread chocolate frosting on rest of top and side of cake. Store loosely covered.

PECAN TOFFEE CAKE

Steps:

• Tip 100g pecans into a processor and whizz until fine, then tip into a bowl. Put the dates into a small pan with enough water to cover, boil for 5 mins until very soft. Drain, discarding the liquid, then whizz in the processor until smooth. Leave to cool.
• Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm cake tin. Beat the butter, sugar and spice together until lighter and creamy, then tip in the dates, ground pecans, eggs and a pinch of salt and beat briefly until smooth.
• Fold in the flour with a metal spoon, then spoon into the tin and level the top. Sprinkle the remaining nuts over the top (don't press them in), then bake for 40 mins or until risen and golden and a skewer comes out clean. Serve warm, with generous drizzles of maple syrup and scoops of Maple crunch ice cream (see 'goes well with').

BUTTER PECAN GOOEY CAKE

Steps:

• 1. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan.
• 2. In a large bowl, mix by hand the dry cake mix, 1 egg, and melted butter. Pat into the bottom of the greased pan and set aside.
• 3. With electric mixer, beat softened cream cheese, 2 eggs, and vanilla well. Add confectioners sugar and beat well. Pour filling onto cake mixture and spread evenly.
• 4. Sprinkle with chopped pecans.
• 5. Bake for 40 to 50 minutes. You want the center to be a little gooey, so don't over bake.