Sticky, Nutty, Soft — A Hug From Grandma’s Kitchen: Sticky Date & Pecan Cake 🍰🌰🍯
Sticky, nutty, soft, and totally comforting — this cake tastes like a warm hug from Grandma’s kitchen. It starts with plump dates soaked in hot water and baking soda, becomes a tender, moist sponge, and finishes with a glossy caramel sauce and toasted pecans for crunch. Serve it warm with a scoop of vanilla ice cream or a dollop of crème fraîche and you’ve got dessert perfection. ✨
Why this cake works (one batter, three comforts)
There are three things happening here that make this cake so irresistible:
- Date soak: Hot water + baking soda softens dates and gives the batter natural caramel-like depth.
- Buttery sponge: A tender, enriched batter yields a soft crumb that holds moisture and sauce beautifully.
- Caramel + nuts: Brown sugar caramel glaze and toasted pecans add sticky sweetness and toasty crunch.
What you’ll need — Ingredients (with weights)
Below is the complete ingredient list. I built the recipe around the three items you started with (dates, boiling water, baking soda) and added pantry staples to create a full cake and sauce.
🧂 For the cake batter
- 1 cup chopped pitted dates (approx. 150 g)
- 3/4 cup boiling water (180 ml)
- 1/2 tsp baking soda (2 g)
- 1 1/4 cups all-purpose flour (155 g)
- 1 1/2 tsp baking powder (6 g)
- 1/4 tsp fine sea salt (1.5 g)
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) light brown sugar, packed
- 2 large eggs (approx. 100 g without shells)
- 1 tsp pure vanilla extract (5 ml)
- 1/2 cup (120 ml) Greek yogurt or sour cream (for moisture)
- 3/4 cup chopped pecans (75–85 g), plus extra for garnish
🍯 For the sticky caramel sauce
- 1/2 cup (100 g) light brown sugar
- 1/4 cup (57 g) unsalted butter
- 1/3 cup (80 ml) heavy cream (or whole milk for a lighter sauce)
- 1/4 tsp fine sea salt (adjust to taste)
- 1 tsp vanilla extract (optional)
Kitchen tools
- 9-inch (23 cm) round cake pan or 8×8-inch square pan (for simpler servings)
- Mixing bowls, whisk, spatula
- Electric mixer (optional — you can mix by hand)
- Saucepan for caramel
- Measuring cups & kitchen scale (recommended for accuracy)
Step-by-step method — bake with confidence
1) Soak the dates
Place the chopped pitted dates in a small bowl. Pour 3/4 cup (180 ml) boiling water over them. Stir in 1/2 tsp baking soda. Let sit 10–15 minutes — the dates will plump and the mixture will become syrupy. This step brings natural caramel notes and helps the batter stay moist.
2) Toast the pecans
While the dates soak, spread pecans on a small baking sheet and toast in a 175°C / 350°F oven for 6–8 minutes, or until fragrant and lightly browned. Let cool, then roughly chop. Toasting enhances nuttiness and crunch. 🌰
3) Preheat and prep the pan
Preheat the oven to 175°C / 350°F. Grease a 9-inch round or 8×8-inch square pan and line the bottom with parchment for easy removal.
4) Dry ingredients
In a bowl whisk together 1 1/4 cups (155 g) flour, 1 1/2 tsp baking powder, and 1/4 tsp salt. Set aside.
5) Cream butter and sugar
In a large bowl, beat the softened butter (1/2 cup / 115 g) with 3/4 cup (150 g) packed light brown sugar until pale and fluffy — about 2–3 minutes with an electric mixer. Scrape the sides as needed.
6) Add eggs and vanilla
Add the eggs one at a time, mixing well after each addition. Stir in 1 tsp vanilla. The eggs help create a tender, rich crumb.
7) Build the batter
Fold the dry ingredients into the butter mixture in three additions, alternating with 1/2 cup (120 ml) Greek yogurt (or sour cream). Begin and end with the dry ingredients. Mix gently until combined — do not overwork the batter.
8) Add dates and pecans
Fold the date-soak (including any syrup) into the batter, then fold in 3/4 cup toasted pecans. The batter will be thick and fragrant.
9) Bake
Pour batter into the prepared pan and smooth the top. Bake 28–36 minutes (time varies by pan): the top should be golden, and a toothpick inserted near the center should come out with a few moist crumbs — the cake should remain tender, not dry.
10) Make the caramel sauce
While the cake bakes, make the sauce: in a small saucepan over medium heat, melt 1/4 cup (57 g) butter with 1/2 cup (100 g) light brown sugar. Stir until sugar dissolves and mixture bubbles gently. Slowly whisk in 1/3 cup (80 ml) heavy cream — be careful, it will steam. Simmer 1–2 minutes until slightly thickened. Remove from heat, stir in 1/4 tsp salt and 1 tsp vanilla if using. Keep warm.
11) Glaze and finish
When the cake comes out of the oven, prick the top several times with a skewer or toothpick. Spoon most of the warm caramel sauce over the hot cake so it soaks into the surface (reserve a few tablespoons for serving). Sprinkle extra chopped pecans on top. Let the cake cool in the pan for 15–20 minutes before transferring to a wire rack. The sauce will finish setting but remain sticky.
12) Serve
Serve warm or at room temperature with extra sauce on the side and a scoop of vanilla ice cream, clotted cream, or thick yogurt. A dusting of powdered sugar or a pinch of flaky sea salt elevates the flavors. 🍨
Chef notes & expert tweaks
Chef Bobby Flay: “Toast the pecans — it’s a tiny step that adds huge flavor.” 🔥
Chef Ina Garten: “A spoonful of crème fraîche or unsweetened whipped cream beside this cake is a perfect balance to the sweet caramel.” 🥄
Chef Gordon Ramsay: “Don’t overbake. Keep the center soft — that’s the comfort.” 👨🍳
- Use room-temperature eggs and butter for smoother batter and better rise.
- If you want an extra-decadent finish, fold 1/4 cup (40 g) finely chopped dark chocolate into the batter.
- For a lighter version, swap heavy cream in the sauce for whole milk (the sauce will be less glossy but still tasty).
Health & safety considerations
- 🍽️ Allergies: This recipe contains tree nuts (pecans). Clearly label if serving guests with allergies. Offer a nut-free alternative like toasted oats or seeds if needed.
- 🌡️ Food safety — eggs: Eggs are fully cooked in this cake. If serving to young children, the elderly, or pregnant guests who avoid eggs, ensure the cake is baked until a thermometer reads 71°C / 160°F in the center.
- ⚖️ Portion control: Sticky caramel desserts are rich. Serve modest portions with fresh fruit or unsweetened yogurt to balance the sweetness.
- 🛍️ Storage: Keep leftover cake refrigerated (covered) up to 3–4 days. Reheat gently before serving. Freeze slices wrapped tightly for up to 2 months.
Nutrition & health benefits (approximate)
Below are estimated per-serving values. These are approximate — exact values depend on brands and portion sizes. Recipe yields ~9 generous slices.
| Component | Amount (full recipe) | Per slice (1 of 9) | Key nutrients |
|---|---|---|---|
| All-purpose flour | 155 g (1 1/4 cup) | ~17 g | Carbohydrates |
| Chopped dates | 150 g (1 cup) | ~16.7 g | Natural sugars, fiber, potassium |
| Butter (cake + sauce) | ~172 g total (115 g + 57 g) | ~19 g | Saturated & unsaturated fats, vitamin A |
| Brown sugar (cake + sauce) | ~250 g total (150 g + 100 g) | ~27.8 g | Added sugars, energy |
| Pecans | ~85 g | ~9.4 g | Healthy fats, manganese, fiber |
| Eggs | 2 large (~100 g) | ~11 g | Protein, choline |
| Heavy cream | 80 ml | ~9 ml | Fat, calcium |
| Est. calories per slice | ~330–420 kcal (depends on sauce portion and serving size) | ||
Health note: Dates and pecans provide fiber, minerals, and healthy fats — but the dessert is still calorie-dense due to butter and sugar. Enjoy as an occasional treat or serve smaller portions with fruit and yogurt.
Variations & flavor twists
- Maple–Pecan: Replace 1/4 cup of brown sugar in the sauce with 1/4 cup maple syrup and add 1 tsp maple extract for autumn vibes.
- Chocolate Date Cake: Fold 1/3 cup dark chocolate chips into the batter; drizzle melted chocolate across the top.
- Apple-Date: Fold 1 cup finely diced, sautéed apples into the batter for a fruitier note.
- Boozy finish: Stir 1–2 tbsp bourbon into the warm caramel sauce for grown-up depth (note: contains alcohol).
- Vegan swap: Use vegan butter, flax eggs (2 tbsp ground flax + 6 tbsp water), and full-fat coconut milk — results will be denser but still delicious.
Troubleshooting (common questions)
My cake is dry — what happened?
Possible causes: overbaking, too much flour (measure by weight), or not enough fat. Reduce bake time slightly and check with a toothpick for moist crumbs.
Why isn’t the sauce glossy?
If the sauce is grainy, the sugar may not have dissolved fully or the cream was too cold when added. Simmer gently and whisk continuously when adding cream.
Cake sank in the middle
Underbaking or opening the oven too early can cause collapse. Next time, bake until the edges are set and the center still has a slight jiggle.
10 Detailed FAQs
- Can I make this ahead? Yes — bake the cake, cool completely, wrap tightly and refrigerate up to 3 days. Rewarm slices in a low oven (150°C / 300°F) for 8–10 minutes and add warm sauce before serving.
- How do I pit and chop dates quickly? Buy pre-pitted dates or cut them with kitchen shears on a cutting board. A food processor pulse works too — pulse 3–4 times for chopped pieces.
- Can I use medjool dates? Absolutely. Medjools are larger and caramel-sweet — chop them and reduce any extra syrup you add later.
- What’s a good substitute for pecans? Walnuts, hazelnuts, or roasted pumpkin seeds work well for texture and flavor.
- Can I halve the recipe? Yes. Use a smaller pan (7–8 inch) and reduce bake time to ~22–26 minutes — check early.
- Is this the same as sticky toffee pudding? Very close in spirit — sticky toffee pudding is often served in individual puddings and is traditionally British. This recipe adapts that idea into a single cake with a pecan twist.
- How should I store leftovers? Cover and refrigerate up to 3–4 days. For longer storage, freeze slices individually wrapped for up to 2 months. Thaw overnight in the fridge.
- Can I make mini versions? Yes — bake in mini muffin tins. Reduce bake time to 12–16 minutes and watch closely.
- Why do you add baking soda to the soaking liquid? Baking soda softens the dates and slightly elevates the pH, deepening the caramel flavors and improving moisture retention.
- Can I reduce sugar? You can reduce the brown sugar in the batter by up to 25% with acceptable results. The sauce will be less sticky if reduced; consider balancing with a splash more cream or a touch of maple syrup for flavor depth.
Serving suggestions & pairings
- Classic: Warm cake + warm caramel sauce + vanilla bean ice cream. 🍨
- Elegant: Slices with lightly whipped crème fraîche and candied pecan halves. ✨
- Casual: Serve with strong coffee or black tea for contrast. ☕
- Cheese pairing: A spreadable blue cheese on the side can be surprising and lovely for adult palates. 🧀
More recipes & resources
If you liked this sticky, nutty comfort cake, you may enjoy these related recipes on Fresh Toner Hungar:
- Classic Sticky Toffee Pudding — a close cousin to this cake.
- Date & Nut Brownies — fudgy squares with a date twist.
- Pecan Praline Sauce — use this as a sauce variation for a praline finish.
Final thoughts — bake it, share it, love it ❤️
This Sticky Date & Pecan Cake is the kind of dessert that becomes part of your household rotation: easy to assemble, reliably comforting, and endlessly adaptable. It’s perfect for colder nights, family dinners, or when you need a little sweetness that feels homemade and honest.
Make it tonight. Share it tomorrow. Keep one slice for yourself with extra sauce. You deserve it. 🍯🌰
