13.09.2008 Pecans Date The Cake

If pecans are not your favorite nuts, or dates your favorite dried fruit, feel free to switch them for something closer to your liking, such as walnuts and raisins. Whip up a quick icing made of 1/2 cup (60 g) powdered sugar, a few drops of pure vanilla extract, and 1 tablespoon (15 ml) rum or nondairy milk, if you have the time and inclination: this cake is delicious on its own, but is also deserving of the extra attention!

Non-stick cooking spray
1 cup (235 ml) boiling water
1 cup (178 g) chopped dates
1 teaspoon baking soda
2 1/2 tablespoons (35 g) nondairy butter
1/2 cup (96 g) Sucanat
1/4 cup (61 g) unsweetened applesauce
1 1/2 cups (180 g) whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 cup (55 g) chopped pecans

Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat a 9-inch (23-cm) round pie plate with spray.
Pour water on dates in a medium bowl. Stir in baking soda, let sit for 10 minutes, or until cooled.
With an electric mixer, cream butter and Sucanat.
Stir applesauce, as well as the water and dates mixture, into creamed butter.
Sift flour, baking powder, salt, and cinnamon on top.
Fold dry ingredients into wet, being careful not to over mix. Fold in pecans.
Place in prepared pie plate.
Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool on a wire rack.

Yield: One 9-inch (23-cm) cake