SPICED PECAN & DATE BUNDT CAKE
It's finally here, our first blog! Aside from having what feels like a life long obsession with interiors, baking has been a hobby of mine for a few years now. We are a family of bakers.. not professionally of course, but we always find ourselves creating recipes (sweet & savoury) and experimenting with flavours every weekend.
And so.. drumroll please.. I bring you the ultimate Autumnal bundt cake! (Well, I say Autumnal but it's also very festive too!). Packed with rich spices and sweet, nutty elements, this recipe fills your kitchen with a gorgeous festive aroma and is a family favourite as we transition into the seasons of entertaining and hosting!
I know.. the new seasons also come with lots of overindulging, especially with desserts (it certainly does in my household), and so I've opted for some healthier and more natural alternatives for this recipe, without compromising on the flavour. The main sweetener in this cake is completely natural - medjool dates, and I used demerara sugar instead (a less processed version of regular white sugar). I also chose to incorporate wholewheat spelt flour, which not only is a great source of fibre & carries with it many health benefits, but it also has a natural nutty flavour.. a win win! Oh, and this recipe includes some left over date paste, which can be stored in your fridge for up to 2 months, and tastes yummy as a spread on toast for when you're craving something sweet!
This cake serves 8-9 people and has subtle kicks of spices which is paired beautifully with the nutty flavour of roasted pecans! Pictured here, it's completed with a light drizzle of salted caramel and chopped pecans on top and sits elegantly on our Senna Cake Stand, a true statement piece for those special get togethers!
For the date paste:
- 2 cups water
- 10 medjool dates
- 1 cup pecans
- 225g unsalted butter (at room temperature)
- 200g demerara sugar
- 100g pecans
- 2 medium eggs
- 1 tbsp maple syrup
- 300ml soured cream
- 260g wholewheat spelt flour
- 1/2 tsp salt
- 1 tsp ground mixed spice
- nutmeg - grated
- 1 tsp bicarbonate of soda
- Salted caramel
- Chopped pecans
To make the date paste:
- Place 2 cups of water to simmer on a pan of medium heat
- Once the pan is simmering, remove from heat and begin adding in the 10 dates (taking out the seeds as you go along) and place in the pan for about 10 minutes
- Once the dates have softened, scoop out all the dates in the water mixture and put into a blender along with 3/4 cup of the reserved date water and blend until smooth, if it's too thick, add more of the date water for a thinner consistency
- Once smooth, set aside 100g of the date paste for the cake batter (this also lets it cool) and transfer the rest to a sealed container as this can be stored in the fridge for up to 2 months.
To make the cake batter:
- Start with preparing the grounded roast pecans first that will later be added to the dry ingredients. Preheat oven to 180°C (356°F)
- Spread 1 cup of pecans on a lined baking tray and roast for 8-10 minutes or until it smells fragrant and nutty, keep a close eye on them towards the end as they can start burning quickly, then set aside to cool for a few minutes.
- Once slightly cooled, place into a blender or food processor to ground for a few seconds or chop really finely and then set aside
- Meanwhile, grease and flour the bundt tin generously and set aside
- For the cake batter, mix the butter and sugar together with a handheld or free stand electric mixer or whisk by hand until light and fluffy, about 2 minutes
- Add in two medium eggs and mix until just combined making sure not to over mix
- Add in the wet ingredients first to the butter/sugar mixture: maple syrup, soured cream and the date paste and whisk together until just combined
- Combine the dry ingredients together in a separate bowl: adding the spelt flour, ground pecans, salt, bicarbonate of soda, ground mixed spice and grated nutmeg (I prefer to grate a whole nutmeg instead of using already ground nutmeg as I feel the flavour has a better kick to it - but both still work perfectly fine for this recipe!).
- Then add the dry ingredients to the wet mixture and fold in slowly using a spatula or spoon until just combined and it looks fluffy (I would avoid whisking as this risks over mixing the cake batter which can lead to a dense, weak cake).
- Pour the mixture into a bundt tin and smooth over with a small spatula to even out
- Place in a preheated oven for about 40-45 minutes or place a skewer/ toothpick to check until it comes out clean
- Leave to cool slightly in the bundt tin for a few minutes and then insert a thin knife around the edges of the tin and in the middle to ensure the cake doesn't stick to the edges when flipped over
- Place a cooling wrack on top of the cake and flip over gently but swiftly, I tend to tap the top of the tin before attempting to remove it.
- Remove tin and allow to cool completely before adding on any toppings.
For the topping (optional):
- I used store bought salted caramel for this recipe and drizzled this on top of the cake, allowing it to drip around along the sides. It's totally up to you how much you decide to drizzle on – or if you'd like to drizzle any at all!
- Cut a handful of pecans roughly to your preferred size and sprinkle on top of the cake and enjoy!
Recipe by: Donika - MALI Homeware