Name: Pecan and ripple date cake
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 12
Ingredients: 125 gram butter, softened; 1 teaspoon vanilla extract; 1 cup (220g) caster (superfine) sugar; 2 eggs; 1 cup (150g) plain (all-purpose) flour; 1 cup (150g) self-raising flour; 1 1/4 cup (300g) sour cream; Pecan topping; 1/2 cup (80g) coarsely chopped dried dates; 1/2 cup (60g) coarsely chopped pecans; 2 tablespoon demerara sugar; 1 teaspoon ground cinnamon

Pecan and ripple date cake

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Serves 12

Prep

10M

Cook

1H 15M

Total

1H 25M

Ingredients

125 gram butter, softened

1 teaspoon vanilla extract

1 cup (220g) caster (superfine) sugar

2 eggs

1 cup (150g) plain (all-purpose) flour

1 cup (150g) self-raising flour

1 1/4 cup (300g) sour cream

Pecan topping

1/2 cup (80g) coarsely chopped dried dates

1/2 cup (60g) coarsely chopped pecans

2 tablespoon demerara sugar

1 teaspoon ground cinnamon

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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