The lovely people over at Dotcomgiftshop.com recently sent me a gorgeous Ivory cake stand to review. It’s been getting a fair amount of use in my kitchen recently! I’ve been baking more than ever lately – maybe it’s the fact that GBBO is on, but my family don’t seem to be complaining!
This cake stand is 28cm in diameter so it is big enough for a decent sized Birthday or celebration cake. It was actually the perfect size for the pear and toffee pecan cake I made at the weekend.
The scalloped edge is very pretty and I love the detail on the base. It’s a classic design that would add a touch of class to a tea and cake get together with friends and family!
This cake stand usually costs £19.99 but you could end up getting one delivered to your home absolutely free of charge because Dotcomgiftshop.com have kindly offered to do just that for one lucky reader! All you have to do is enter via the Rafflecopter underneath the recipe below.
Sadly, this competition is only available to UK residents – I’m sorry!
The Competition closes on 30th September 2014.
To enter just follow the instructions on the Rafflecopter link. Good luck!
Sticky pear and pecan toffee cake
Adapted from BBC Good Food Magazine, October issue
150g soft pitted dates
125g pecans, finely chopped
2 large ripe pears, peeled, cored and chopped into 1cm pieces
200g light brown sugar
4 medium eggs
4 tbsp milk or buttermilk
300g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp each ground cinnamon and mixed spice
For the topping
100g light brown sugar
100ml double cream
50g whole pecans
Soak the dates by just covering with boiling water. Leave for 15 minutes or longer. Preheat oven to 180C and grease the inside of a 25cm Bundt tin (I swear by cake release spray)
Drain the dates, then chop very very finely, almost to a pulp. If you prefer you can use a food processor to do this – I didn’t because I don’t like extra washing up!
Cream the butter and sugar together until light and fluffy, then gradually add the eggs, beating well after each addition. Add the dates, milk, flour, bicarbonate of soda, baking powder and spices and fold in gently until the batter is smooth. Fold in the chopped pecans and pear chunks. Pour the batter into the tin and bake for 45-50 minutes or until a skewer inserted in the middle of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes, then turn out carefully and cool on a wire rack.
For the toffee topping, pour the sugar, butter and cream in a small pan. Heat gently until the sugar has dissolved, then simmer for five minutes until slightly thickened. Stir in the whole pecans and pour over the cake.
Follow the instructions below to enter!
a Rafflecopter giveaway
******************THIS GIVEAWAY IS NOW CLOSED………..CONGRATULATIONS TO THE WINNER, TRACY NIXON!*********************THANK YOU TO EVERYONE WHO ENTERED 🙂
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