Date and Pecan Cake

by Katrina - The Organised Housewife


Date and Pecan Cake

  • Author: Katrina Springer
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 mins


  • 125g butter, room temperature
  • 1 tsp vanilla essence
  • 1 cup castor sugar
  • 2 eggs
  • 1 cup plain flour, sifted
  • 1 cup self raising flour, sifted
  • 300ml sour cream
  • 1/2 cup dates, seeds removed, chopped

Pecan topping

  • 1/2 cup pecans, chopped
  • 2 tablespoons raw or demerara sugar
  • 1 teaspoon ground cinnamon


  1. Grease and line 20cm round cake pan.
  2. Combine all pecan topping ingredients together in a small bowl.
  3. In separate bowl, beat butter, essence and sugar using electric mixer until light and fluffy
  4. Add eggs, 1 at a time, beating until just combined
  5. Stir in flours, sour cream and dates
  6. Spoon half the mixture into prepared pan
  7. Sprinkle with half the pecan topping
  8. Spoon in with remaining cake mixture
  9. Sprinkle with remaining topping, pressing down lightly
  10. Bake at 180°C for 30-40 minutes.

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