Sticky Date Cake
If you're looking for a decadent cake for a special occasion, this is the one! This sticky date pecan cake has echos of an old-style recipe with just the right amount of sweetness!
Servings: 16 servings
Ingredients
For the cakes
- 8 tbsp (1 stick) unsalted butter room temperature
- 1 cup dark brown sugar
- 2 large eggs
- 2 cups applesauce
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp allspice
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 tsp baking soda
- ½ tsp kosher salt
- 1 cup chopped dates
- ¾ cup toasted chopped pecans
For the sauce
- 1 cup dark brown sugar
- ½ cup maple syrup
- ¼ cup fresh orange juice
- 3 tbsp unsalted butter
- 2 tbsp cognac
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 1 tbsp orange zest
Instructions
For the cakes
- Preheat the oven for 350°F.
- Spread pecans on a baking sheet in an even layer. Toast in oven until fragrant, 5-8 minutes. Remove from oven, cool, and chop coarsely. Set aside.¾ cup toasted chopped pecans
- In a large bowl, cream the butter and sugar, 3-5 minutes.8 tbsp (1 stick) unsalted butter, 1 cup dark brown sugar
- Mix in the eggs until well combined.2 large eggs
- Add the applesauce and vanilla. Scrape the bowl and mix to make sure everything is incorporated.2 cups applesauce, 1 tsp vanilla extract
- Sift together the dry ingredients and mix them, adding all at once. Mix until no dry streaks remain, 1 minute.2 cups all-purpose flour, 1 tsp ground cinnamon, ½ tsp allspice, ½ tsp ground nutmeg, ¼ tsp ground cloves, 2 tsp baking soda, ½ tsp kosher salt
- Chop the dates. To decrease the stickiness of the dates, freeze them ahead of time. Additionally, greasing a knife blade can help assist the chopping of the date.1 cup chopped dates
- Add the dates and pecans, mixing to incorporate.
- Grease 1 10-cup Bundt pan or 8 6-ounce ramekins. Scoop batter into the pan and bake in the preheated oven until set and a toothpick inserted in the middle comes out clean, 45-60 minutes (or 20-25 minutes if using individual ramekins).
For the sauce
- In a small saucepan, combine the brown sugar, maple syrup, and orange juice. Bring to a low boil over medium heat and continue to boil for 5 minutes.1 cup dark brown sugar, ½ cup maple syrup, ¼ cup fresh orange juice
- Remove from heat and add butter, cognac, vanilla, salt, and zest. Stir to melt butter.3 tbsp unsalted butter, 2 tbsp cognac, ½ tsp kosher salt, 1 tbsp orange zest, 1 tsp vanilla extract
- Poke holes in the cake and slowly pour the sauce over the warm cake. Allow the liquid to soak in and continue to pour until all sauce has been used.
- Serve immediately. Add a dollop of whipped cream or vanilla ice cream to each slice of cake.
Video
Nutrition
Serving: 1cake | Calories: 339kcal