Cooking Instructions
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Step 1
In a small bowl, stir together the
Pecans (150 g)
,
Brown Sugar (40 g)
,
Unsalted Butter (40 g)
,
Ground Cinnamon (3 g)
, and
Salt (1 pinch)
and set aside.
Step 2
In a medium saucepan combine
Pitted Dates (220 g)
and
Water (180 mL)
. Cook over medium heat, stirring occationally until dates are very soft and pasty, about 10 minutes.
Step 3
Remove from heat and stir in
Spiced Rum (30 mL)
. Allow to cool slightly before adding to recipe.
Step 4
Preheat oven to 350 degrees F (180 degrees C). Lightly grease a 9x13-inch pan with
Nonstick Cooking Spray (as needed)
. Line the pan with parchment, overhanging on two sides - this allows you to lift the cake out of the pan.
Step 5
While dates are cooling, whisk together the
All-Purpose Flour (250 g)
,
Baking Powder (7 g)
,
Baking Soda (5 g)
,
Ground Ginger (3 g)
,
Ground Cinnamon (5 g)
and
Salt (3 g)
in a small bowl. Set aside.
Step 6
In a seperate small bowl toss together
Apples (125 g)
and
All-Purpose Flour (8 g)
. Set aside.
Step 7
In a medium bowl whisk together
Brown Sugar (110 g)
and
Vegetable Oil (60 mL)
. Add
Eggs (2)
one at a time, incorporating after each. Add dates,
Unsweetened Apple Sauce (190 g)
and
Buttermilk (120 mL)
whisking to fully combine.
Step 8
Whisk in dry ingredients until combined. Add diced apples, shaking off any excess flour as you add them. Stir to evenly distribute.
Step 9
Pour into prepared pan and sprinkle evenly with pecan streusel. Bake for approximately 35-40 minutes or until a toothpick inserted in center comes out clean.
Step 10
Allow to cool completely prior to lifting out of the pan and cutting into desired portions.
