Sticky Date Pecan Cakes
3,783 views · Published 28 November 2017 · 7:45 · Indexed 25 October 2026
Channel: Wyse Guide · 2017 · Howto & Style
PRINT the recipe: https://bit.ly/2BoTX4u SUBSCRIBE for more great videos! http://bit.ly/WyseGuide Like my page on Facebook: http://bit.ly/WyseGuideFB Visit my website: http://bit.ly/Wyse_Guide Check me out on Instagram: http://bit.ly/WyseGuideIG ------------------------------ FOR THE CAKES - 1/2 cup room temperature butter - 1 cup dark brown sugar - 2 eggs - 2 cups applesauce - 1 teaspoon vanilla - 2 cups flour - 1 teaspoon cinnamon - 1/2 teaspoon allspice - 1/2 teaspoon nutmeg - 1/4 teaspoon cloves - 2 teaspoons baking soda - 1/2 teaspoon salt - 1 cup chopped dates - 3/4 cup chopped toasted pecans FOR THE SAUCE - 1 cup dark brown sugar - 1/2 cup clear syrup - 1/4 cup freshly squeezed orange juice - 3 tablespoons butter - 2 tablespoons cognac - 1 teaspoon vanilla - 1/2 teaspoon salt - 1 tablespoon orange zest FOR THE CAKES Preheat oven to 350 degrees. 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. In a large bowl, cream the butter and sugars, 3-5 minutes. Mix in the eggs until well combined. Add the applesauce and vanilla. Scrape the bowl and mix to make sure everything is incorporated. Sift together the dry ingredients and mix them, adding all at once. Mix until no dry streaks remain, 1 minute. 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. Add the dates and pecans, mixing to incorporate. Grease 8 6-ounce ramekins or one 9x9 inch baking dish. Scoop batter into ramekins and bake in the preheated oven until set and a toothpick inserted in the middle comes out clean, 20-25 minutes. While the cakes are cooling, prepare the sauce. Alternatively, the cooled cakes can be wrapped tightly and frozen for up to one month. Before serving, remove them from the freezer, warm for 10 minutes in a 200-degree oven then proceed with the sauce. FOR THE SAUCE In a small saucepan, combine the brown sugar, syrup, and orange juice. Bring to a low boil over medium heat and continue to boil for 5 minutes. Remove from heat and add butter, cognac, vanilla, salt, and zest. Stir to melt butter. Poke holes in cakes and slowly pour the sauce over the warmed cakes. Allow the liquid to soak in and continue to pour until all sauce has been used. Add a dollop of whipped cream or vanilla ice cream. Serve immediately.
