Date and pecan nut Bundt cake with butterscotch sauce
Fill your home with the sweet, spicy aromas of this decadent dessert!
- 150 g Medjool dates
- 100 g butter, melted
- 250 ml milk
- 2 large free-range eggs
- 8 ml vanilla extract
- 125 g caster sugar
- 3 ml salt
- 300 g self-raising flour
- 50 g pecan nuts, chopped
- 10 ml cinnamon
- 5 ml ground cardamom
- 250 g sugar
- 310 ml boiling water
- 60 ml sherry or orange juice (or a combination of both)
Preheat oven to 180 degrees C. Lightly grease a Bundt tin with a little butter.
Whisk eggs and sugar until light and fluffy. Using a blender, blitz half of the dates together with the melted butter until a paste-like consistency is achieved. Roughly chop the rest of the dates, then add to the date paste mixture. Add the date mixture, milk, vanilla extract to the egg mixture. Combine the flour, salt, nuts and spices together then fold into the egg mixture.Pour the batter into the prepared baking tin or dish, sprinkle over brown sugar evenly over the batter.
To make the topping:
Mix together the water and sherry/ orange juice, pour over the back of a spoon to cover the pudding. Bake the pudding for 35 minutes or until just cooked. Serve with cream and salted butterscotch sauce drizzled over.
Printed with permission from Off Beet Blog