Sticky Date and Pecan Cake

Baking

7 Feb

Ingredients

125ml Brock & Morten Rapeseed Oil

250g Chopped Dates

150ml Boiling Water

1 tsp Bicarbonate of Soda

115g Soft Light Brown Sugar

2 Eggs beaten

80g Chopped Pecans

80g Glace Cherries Halved

25g Candied peel

25g Chopped Stem Ginger

115g Self Raising Flour

Soak the dates in the boiling water with the bicarbonate of soda and allow to cool.

Stir in the sugar, oil, nuts, cherries, peel and ginger.

Add the beaten egg and beat well then stir in the self raising flour.

Pour in to an 8''/20cm square greased and lined cake tin and bake for 45mins on 180c. Less for a fan oven.

When it is cooked and still hot pour a syrup over the cake made from 115g soft brown sugar and 100ml water.

Got any tips and tricks? Or have another great recipe using our oil?
Let us know at: info@brockandmorten.com

Kate Brocklehurst