Date and Pecan Cake with a Gooey Topping
Indulge in the irresistible charm of this Date and Pecan Cake with a Gooey Topping—a moist, flavor-packed dessert perfect for any occasion. This recipe marries the natural sweetness of pitted dates with the buttery crunch of pecans, creating a richly textured cake that’s both satisfying and sophisticated. Infused with vanilla and topped with a luscious caramel-like glaze, made from heavy cream, butter, and brown sugar, this cake is elevated to pure decadence. The whole pecans atop the gooey layer add an elegant finish, making it as beautiful as it is delicious. Quick and easy to prepare in just under an hour, this show-stopping dessert is ideal for gatherings, holidays, or an indulgent treat any day of the week. Serve it warm or at room temperature for a slice of baked bliss! Keywords: "date cake recipe," "pecan dessert," "gooey topping cake," "easy holiday cake," "caramel pecan cake."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams pitted dates
- 250 milliliters boiling water
- 1 teaspoon baking soda
- 100 grams unsalted butter (softened)
- 150 grams light brown sugar
- 2 eggs (large)
- 1 teaspoon vanilla extract
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 100 grams pecans (roughly chopped)
- 100 milliliters heavy cream
- 50 grams unsalted butter (for topping)
- 75 grams brown sugar (for topping)
- 50 grams pecans (whole or halves for topping)
Instructions
Preheat your oven to 180°C (350°F) and grease a 20 cm (8-inch) round cake pan. Line the bottom with parchment paper for easier removal.
Place the pitted dates in a bowl and pour the boiling water over them. Sprinkle the baking soda on top, stir gently, and set aside to soak for 10 minutes. Once softened, mash the dates into a chunky paste using a fork.
In a large mixing bowl, cream the softened butter and light brown sugar together until light and fluffy. Use a hand or stand mixer to make this process easier.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Sift the all-purpose flour and baking powder into the wet mixture. Gently fold them in until just combined. Be careful not to overmix.
Add the mashed date mixture to the batter and stir to combine. Then fold in the roughly chopped pecans.
Pour the cake batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 35–40 minutes, or until a skewer inserted into the center comes out clean.
While the cake bakes, prepare the gooey topping. In a small saucepan over medium heat, combine the heavy cream, butter, and brown sugar. Stir continuously until the mixture is smooth and thickened slightly (about 3–5 minutes). Remove from heat and set aside.
When the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack, keeping it in the pan if you prefer to add the topping directly.
Pour the warm gooey topping over the cake, spreading it evenly. Sprinkle whole pecans on top for decoration.
Allow the topping to set slightly before slicing and serving. Enjoy your Date and Pecan Cake warm or at room temperature!
Nutrition Facts
Calories |
4743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.5 g | 352% | |
| Saturated Fat | 110.0 g | 550% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 1951 mg | 85% | |
| Total Carbohydrate | 552.8 g | 201% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 365.4 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 485 mg | 37% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2686 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
