Date Pecan Chocolate Cake Recipes

A STICKY DATE & PECAN PUDDING IS SWEETER WHEN IT'S FOR 2

Steps:

• Preheat oven to 350˚F
• In a small bowl, whisk together flour, pecans, sugar, baking powder and salt
• In a 6 ½- to 8-inch cast-iron or oven-proof stainless steel pan, melt butter over medium heat, then add dates
• Cook until dates are sticky and butter is fragrant, about 2 minutes
• Remove from heat and stir in milk to combine
• Gradually add pecan mixture until incorporated
• Spread batter evenly across the bottom of the pan
• Sprinkle brown sugar on top and pat to make a flat layer
• Pour hot water over the sugar and immediately place in the oven
• Bake until cake has risen to the top and molten caramel bubbles at sides, about 20 minutes
• Remove from oven and sprinkle with flaky sea salt
• Scoop vanilla ice cream into the center and serve immediately

DATE NUT LOAF CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes.
• Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped walnuts. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices with Warm Sauce.
• To make Warm Sauce: In a saucepan over medium heat, combine 1/4 cup butter with cream and brown sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved.

DATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a saucepan, combine water and raisins. Bring to a boil and cook for 5 minutes. Remove from heat and stir in chopped dates and baking soda. Set aside.
• In a large bowl, cream together 1/2 cup butter and 3/4 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour, salt and date mixture. Pour batter into prepared pan.
• Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven, and set oven to Broil.
• Make Topping: In a saucepan, melt 4 tablespoons of butter. Stir in brown sugar, cream and chopped nuts. Spread mixture over warm cake and place under broiler until lightly browned, about 3 minutes. Watch carefully - it burns easily under the broiler. Cool before serving.

PECAN DATE FRUITCAKE

Steps:

• Grease and line three 8x4-in. loaf pans with waxed paper; set aside. In a large bowl, combine dates, nuts and cherries. Combine the flour, sugar, baking powder and salt; stir into fruit mixture until well coated. In a bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans., Bake at 300° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Remove waxed paper. Cool completely before slicing. Wrap and store in a cool, dry place.

DATE AND PECAN CAKE WITH A GOOEY TOPPING

Steps:

• Sprinkle bicarbonate of soda on dates pour the water over and allow to stand for 15 minutes.
• Sift the flour and baking powder.
• Cream butter and sugar well.
• Add eggs one at a time beating well after each addition.
• Add sifted flour mixture to the egg mixture.
• Fold in the date mixture and pecans into the butter and flour mix Bake in a tube or bundt pan@ 180 celsius for 35-45 minute.
• Allow to cool and pour topping over.
• Decorate with chocolate covered dates and pecans.
• TOPPING:.
• Combine all the topping ingredients in a saucepan and cook on hight for 6-8 minutes.

CARAMEL-PECAN CHOCOLATE CAKE

Steps:

• In a small heavy saucepan, heat the caramels, milk and butter over low heat until caramels are melted and mixture is smooth, stirring frequently; set aside., In a large bowl, combine chocolate and oil. Beat in the water, applesauce, egg whites, egg and vanilla. Combine the flour, sugar, sugar blend, baking soda and salt; gradually add to chocolate mixture until blended. , Pour half of the batter into a 13x9-in. baking pan well coated with cooking spray. Bake at 350° for 14-18 minutes or until center is set. Spread caramel mixture evenly over cake; top with remaining batter. Sprinkle with pecans. , Bake 18-23 minutes longer or until a toothpick inserted in the center of the top layer comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

GRAMMY'S OLD-FASHIONED PECAN DATE CAKE

Steps:

• Preheat oven to 375 degrees. In a large bowl mix together the eggs, sugar, buttermilk and butter until combined. In a medium bowl, mix the dry ingredients together except for the dates. Once that is combined add the quartered dates (just cut each date into 4 pieces). Smash the dates around in the flower mixture until they are coated with flour and broken apart a little. Now, add the dry ingredients into the wet ingredients. Stir until just combined. Divide mixture into two GREASED (spray well with cooking spray) 9 inch round baking pans. Bake 25-30 minutes until mixture is cooked through and golden brown. Allow it to cool in the pan. Run a knife or spatula around edges and underneath to make sure it doesn't stick (this is a sticky cake). Put each one on a plate and let it sit in the refrigerator a few hours. Meanwhile, add all the ingredients for the icing into a large saucepan. Don't worry about chopping the dates, they melt. Heat on medium low until icing thickens up a bit and dates are almost all broken down. Mixture will be sticky and pretty thick. Do this about 20 minutes. Remove from heat. Let this sit in pan to cool. It will continue to thicken while it sits. Add icing to the middle of cake for the layers to stick. Ice the top and sides, then place in the fridge to firm up completely, Serve cold or at room temperature for cutting. Enjoy!

CHOCOLATE PECAN CAKE

Steps:

• Preheat oven to 350°F. Oil or butter a 9- by 2-inch round springform pan and line bottom with a round of parchment paper or foil.
• In a double boiler or a bowl set over a saucepan of barely simmering water melt chocolates and butter, stirring until smooth. Remove top of double boiler or bowl from heat and stir in bourbon or rum.
• In a food processor pulse pecans with 3/4 cup sugar until finely ground. Transfer mixture to a bowl and stir in flour.
• In another bowl with an electric mixer beat whites with salt at medium speed until white, opaque, and beginning to hold their shape. Gradually add remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks. Stir in pecan mixture with a spatula until well blended and fold in chocolate mixture until no streaks remain (batter will deflate).
• Pour batter into pan and smooth top. Bake cake in middle of oven 50 minutes, or until a tester inserted into center comes out clean. Run a thin knife around edge of cake to loosen and invert cake onto a rack to cool completely.
• Remove parchment or foil and transfer cake to a platter. Cake may be wrapped in plastic wrap and chilled 1 week or frozen 1 month. Bring cake to room temperature before serving.
• Just before serving, dust cake with confectioners' sugar.

DATE PECAN BARS

Steps:

• To prepare filling, mix together dates, sugar and water in saucepan and cook over low heat, stirring constantly, until thickened (about 10 minutes). Allow to cool. Add pecans.
• Preheat oven to 400 degrees. Cream butter and brown sugar. Combine remaining ingredients and stir into butter mixture until well blended. Press half of the filling into a 9x13-inch glass baking dish. Spread with cooled filling. Cover with remaining filling mixture, patting lightly. Bake until lightly browned (approximately 25 to 30 minutes). Cool and cut into bars.

DATE AND PECAN CAKE

Steps:

• Preheat the oven to 175°C (approximately 350°F). Grease a loaf pan with vegetable oil and dust with flour. Chop the pecans. Pit the dates and coarsely chop. Melt the butter and let cool. Separate the eggs and beat the yolks with the sugar until light and fluffy. Stir in the butter, flour, pecans, dates, raisins, cinnamon and clove. Mix until smooth.
• Beat the egg whites until stiff and fold into the egg yolk mixture. Pour the batter into the prepared loaf pan and bake for 1 hour, until a toothpick inserted comes out clean. Remove from the oven and cool on a wire rack.

DATE, PECAN & CHOCOLATE CAKE

Steps:

• Preheat oven to 180.C.
• Grease and line a 23cm springform pan.
• Beat eggwhites with a mixer until firm peaks form, gradually beat in sugar, until thick & glossy.
• Lightly fold in remaining ingredints and pour into prepared pan.
• Bake 50-60 mins, until firm.
• Turn off oven leaving cake to cool completely & chill until required.