In a small bowl, stir together the
Pecans (1 1/2 cups)
Brown Sugar (3 Tbsp)
Unsalted Butter (3 Tbsp)
Ground Cinnamon (1 tsp)
Salt (1 pinch)
and set aside.
In a medium saucepan combine
Pitted Dates (1 1/2 cups)
Water (3/4 cup)
. Cook over medium heat, stirring occationally until dates are very soft and pasty, about 10 minutes.
Remove from heat and stir in
Spiced Rum (2 Tbsp)
. Allow to cool slightly before adding to recipe.
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.
While dates are cooling, whisk together the
All-Purpose Flour (2 cups)
Baking Powder (1/2 Tbsp)
Baking Soda (1 tsp)
Ground Ginger (1/2 Tbsp)
Ground Cinnamon (1/2 Tbsp)
Salt (1/2 tsp)
in a small bowl. Set aside.
In a seperate small bowl toss together
Apples (1 cup)
All-Purpose Flour (1 Tbsp)
. Set aside.
In a medium bowl whisk together
Brown Sugar (1/2 cup)
Vegetable Oil (1/4 cup)
one at a time, incorporating after each. Add dates,
Unsweetened Apple Sauce (3/4 cup)
Buttermilk (1/2 cup)
whisking to fully combine.
Whisk in dry ingredients until combined. Add diced apples, shaking off any excess flour as you add them. Stir to evenly distribute.
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.
Allow to cool completely prior to lifting out of the pan and cutting into desired portions.