Caramel Pecan Cake
This is a great stand-by recipe that's perfect to whip up at a moment's notice. It's particularly good for cake stalls and picnics, but the best thing about this cake is all you need for the mixing is a saucepan and a wooden spoon.
Ingredients 9
165 g brown sugar, firmly packed
80 g butter, cubed
125 ml milk
1 egg, at room temperature, lightly whisked
90 g pecans, coarsely chopped
150 g self-raising flour
25 g pecans, toasted, whole, to decorate
1 tbsp golden syrup (light treacle), to drizzle
Caramel Icing
185 g icing sugar (confectioners’ sugar)
2 tbsp golden syrup (light treacle)
3 tsp water
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Method 6
Preheat the oven to 170°C (325°F) or 150°C (300°F) fan-forced. Grease a 9 cm x 19 cm (3 1/2 in x 7 1/2 in, base measurement) loaf (bar) tin and line the base and long sides with one piece of baking paper, allowing it to overhang the sides.
Place the , , and in a medium saucepan over medium heat. Stir until the butter just melts (be careful not to let the mixture get too hot). Remove from the heat.
Use a wooden spoon or balloon whisk to stir in the and coarsely chopped . Add the and stir until just combined.
Pour the mixture into the prepared tin and smooth the surface with the back of a spoon. Bake for 35 minutes or until a skewer inserted in the centre comes out clean. Leave to stand for 5 minutes before turning out onto a wire rack to cool completely.
To Make The Caramel Icing
To make the caramel icing, sift the into a medium bowl. Mix the and in a small bowl until combined. Add to the icing sugar and use a wooden spoon to stir until smooth and well combined. Cover and set aside until needed.
Spread the top of the cooled cake with the caramel icing, allowing it to drizzle down the sides. Decorate with the and drizzle with the . Serve cut into slices.
BakeClub's tips
This cake will keep in an airtight container in a cool place - but not the fridge - for up to 2 days.
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Notes
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