Date Pecan Cake
A rich, nutty cake infused with dates and pecans, featuring a moist texture and sweet aroma, perfect for teatime or special occasions with a hint of wine aroma.
Ingredients
Instructions
- Sift the dry ingredients twice. Remove a small amount to mix with the pecans and dates, then set aside.
- Beat the egg whites until stiff and set aside.
- Gradually beat the egg yolks with the sugar until well combined.
- Add the sifted dry ingredients, vanilla, chopped pecans, and chopped dates to the egg yolk mixture and fold in gently.
- Fold in the beaten egg whites carefully until just combined.
- Pour the batter into a tube pan and bake at 350°F (175°C) for 1 hour.
- Once cooled, soak a lint-free cloth in blackberry wine, wrap the cake, and store in an airtight container for 2-3 weeks. Re-wet the cloth with wine if it dries out.
Nutrition & Diet Analysis (per serving)
546
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).