Pecans & Dates Cake Loaded With Mix Of Dried Fruits

Ingredients

• 175 g dates (1 cup), plus 120 ml hot water (1/2 cup); soak for 4–6 hours or, preferably, overnightDates, pitted
• 200 g (1 cup)Brown sugar
• 60 g (1/2 cup)Chopped nuts
• 2Eggs
• 10 ml (2 tsp)Baking powder
• 113 g (1/2 cup)Butter
• 190 g (1 1/2 cups)Flour
• 120 ml (1/2 cup)Orange juice
• To tasteCorn syrup, jam or maple syrup, for the top
• 60 g (1/2 cup)Extra chopped nuts, to garnish

Instructions

1. 1

   Blend the dates

   Coarsely blend the dates with their soaking water using a hand blender.

2. 2

   Whisk eggs and sugar

   Whisk the eggs and brown sugar for 3–5 minutes, until pale and creamy.

3. 3

   Add the butter

   Add the butter and whisk for a further 2–3 minutes.

4. 4

   Mix in the dates

   Add the blended date mixture to the bowl and combine.

5. 5

   Fold in dry ingredients

   Sift the flour and baking powder, then fold them into the wet mixture with a spatula.

6. 6

   Add juice and nuts

   Pour in the orange juice, add the chopped nuts and mix well with the spatula.

7. 7

   Prepare the tin

   Transfer the batter to a 15 cm (6-inch) round tin lined with baking paper.

8. 8

   Preheat the oven

   Preheat the oven to 180°C for 15 minutes.

9. 9

   Bake the cake

   Bake at 150°C for 40–45 minutes, until a skewer inserted into the cake comes out clean.

10. 10

    Finish the topping

    Brush the cake with corn syrup, jam or honey, then garnish with the extra chopped nuts.

What is date and pecan cake?

This is a fruit-and-nut cake built around softened dates, rather than a plain sponge with fruit stirred in. The recipe does not specify a particular regional origin, but its dates, nuts and sweet glaze give it a rich, celebratory feel.

Soaking and blending the dates lets them spread through the batter, while orange juice adds a bright note and chopped nuts bring texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 930 calories, 13g protein, 145g carbs, 36g fat.

Dates, brown sugar, flour and orange juice provide most of the carbohydrates, while butter and nuts contribute much of the fat; eggs and nuts add some protein. Serve a slice with plain yoghurt and fresh fruit, or alongside a savoury meal, to make a more balanced plate. Nutrition is estimated and will vary with the topping and the exact ingredients used.

Prepare the dates and nuts

Soaking: Give the pitted dates 4–6 hours in hot water, or leave them overnight, so they soften enough to blend. Keep the soaking water with them when blending.

Nuts: Use the first portion in the batter and reserve the extra portion for the finish. Chopping them evenly helps distribute the crunch through each slice.

Build the batter gently

Eggs and sugar: Whisk for the full 3–5 minutes, until the mixture looks pale and creamy. This gives the batter an aerated base.

Flour: Sift the flour with the baking powder and fold it in with a spatula. Stop once the dry ingredients are incorporated so the cake does not become heavy from overmixing.

Check the bake

Oven: The method calls for a 15-minute preheat at 180°C, then baking at 150°C for 40–45 minutes. Allow for differences between ovens and begin checking towards the earlier end of the range.

Doneness: Insert a skewer into the centre; it should come out clean. If wet batter clings to it, bake a little longer and check again.

Finish and serve

Glaze: Brush the topping over the cake after baking, then scatter over the reserved nuts. The glaze helps the garnish adhere and adds a sweet surface.

Pairing: Serve slices with tea or coffee, or add plain yoghurt or unsweetened cream if you want something cool alongside the rich cake.

Recipe notes & tips

• Measure the dates after removing their stones, then soak them in the stated hot water.
• Let the butter soften before whisking it into the egg-and-sugar mixture.
• Line the tin with baking paper so the cake is easier to lift out.
• Use a hand blender to leave the dates coarsely blended rather than completely smooth.
• Wait until the cake is baked before adding the glaze and garnish.

Variations

• Pecan finish: Use pecans for the garnish if you want their flavour to stand out.
• Mixed nuts: Combine different chopped nuts in the batter for varied crunch.
• Maple topping: Brush the top with maple syrup instead of corn syrup or jam.
• Jam glaze: Warm a little jam until brushable, then spread it over the cake.
• Citrus note: Add a little finely grated orange zest to complement the juice.

Common mistakes to avoid

• Skipping the soak: Dates may not blend evenly; give them the full 4–6 hours or soak overnight.
• Overmixing the flour: The cake can turn heavy; fold only until the flour disappears.
• Using the wrong tin size: A different depth changes baking time; use a 15 cm round tin as specified.
• Relying only on the timer: Ovens vary; check the centre with a skewer after 40 minutes.
• Adding the glaze too early: It can run off a hot cake; let the cake settle briefly before brushing.

How to store

Keep the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days. Bring slices to room temperature or warm them briefly in a low oven before serving.

Frequently asked questions