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Spiced Cinnamon, Date Pecan Cake with Butterscotch Sauce

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Warm up during winter with this Spiced Cinnamon, Date & Pecan Cake with Butterscotch Sauce.

Today, Alison Tolley from Divine & Delicious shares a perfect winter dessert – an amazing end to a meal (or a treat for surviving the week just gone!) Here’s how to make it…

what you need


320gm diced dates

2tsp of bicarb soda

360ml of boiling hot water

100gm of chopped butter

300gm brown sugar

4 eggs

220gm of self raising flour

1tsp of cinnamon

½ tsp clove

½ tsp nutmeg

½ cup of chopped pecans.

Butterscotch Sauce

60gm of butter

1 cup brown sugar

300ml of thickened cream.

what to do


Preheat oven to 160’C fan forced and grease 10 moulds/ramekins (approx 250ml size).

Place diced dates & bicarb soda in a small bowl and pour over boiling water and leave to soak for about 10mins.

In a food processor/whiz place the date mixture, butter and brown sugar and pulse until combined. Then add the eggs, spices, self raising flour & pecans and pulse until well combined.

Pour the mixture into greased moulds or ramekins, filling about 2/3 from the top as they will rise quite well.

Bake for approximately 35mins. Leave to cool.

Butterscotch Sauce

Place the butter, brown sugar and thickened cream in a small saucepan and heat gently, stirring until the mixture thickens.

to serve

Serve the warm puddings with the butterscotch sauce, cream & strawberries.


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