This week was the first time I had made this tray bake recipe, saved (and considerably adapted) from a Sainsbury’s 2006 magazine. It has taken me six years to try it and I wish I had sooner. Both lots of guest have asked for the recipe, so I have tried to remember what I did which varies quite a bit from the original recipe I have in front of me as I write. Perhaps to be safe I will make this again for Monday’s guests before posting this! (I have and it was fine. In fact, none left for John to photograph! So you will have to imagine it…)
I used molasses but you could use black reacle or molasses; you could also substitute walnuts for the pecans without making a great difference to the final taste.
Tom’s & Douglas’s Barns Recipes: Pecan and Molasses Cake
For the cake
1 x 375g pack stoned chopped dates (or chop them yourself)
1 1/2 tsp bicarbonate of soda
1tsp instant coffee granules OR 1 tsp Camp coffee
75g soft butter
125g caster sugar
100g molasses or black treacle
1 tsp pure vanilla extract
275g plain flour
11/2 tsp baking powder
1x100g pack shelled pecan nuts, roughly chopped
23 x 30cm (12” x 9”) non-stick deepish baking tin (if you think it may not be deep enough, to be safe line with parchment with the sides standing 5cm (2”) proud of the tin
For the Topping
75g chopped pecan nuts
75g dark brown sugar
1tsp Camp coffee or instant granules
1tbs molasses or black treacle
Preheat the oven to 190’C, fan 170”C, gas 5
Put the chopped dates into a bowl and pour 310ml boiling water over them.
Sprinkle the bicarb on the top, and the coffee, and leave to stand.
Put the butter, sugar, molasses, egg and vanilla extract into a food processor and whizz until the mixture is creamy.
Drain the dates, keeping the liquid.
Add the flour, baking powder, a pinch of salt and the liquid from the dates to the mixture in the processor and whizz again until well mixed.
Add the dates and nuts and pulse until the dates and nut are chopped – but not too finely – and well mixed into the cake mixture
Scrape into the baking tin. Level the top and sprinkle in the mixed topping ingredients over the top.
Bake on the middle shelf (bottom shelf of an Aga hot oven, with the cold plain sheet hanging on the second rungs down) for 25-30 minutes until risen and firm to the touch.
Breaks are available in Douglas’s Barn at a 10% discounted rate between 1 May 2017 and 26 May 2017. A 3 day weekend break or 4 day mid week break is on offer for £410 and a 7 day beak at £625. Why not treat yourself for a few days away in the beautiful Peak […]
Happy Easter to all our guests, past, present and future. Thought today’s guests in Tom’s Barn and Douglas’s Barn would appreciate special cakes.
Ashbourne’s first ever Thursday market in the new location of Civic Square has got off to a bustling start, with traders turning out early to await their first customers. The new location, alongside Waitrose off Shaw Croft, is part of a trial to see if new life can be breathed into the Thursday market, which […]