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Easy Date and Pecan Traybake (Mary Berry Inspired)

Introducing the perfect dessert for any occasion: the date and pecan traybake. This deliciously sweet treat is easy to make and sure to impress your guests. With its rich, nutty flavour and moist texture, this traybake is a dessert you won’t want to miss.

slices of date and pecan cake topped with icing

Ingredients

  • 150 g Chopped dates
  • 150 g Chopped Pecan (plus extra for sprinkling)
  • 100 g Sultanas
  • 40 g Margarine
  • 350 ml Boiling Water
  • 2 Eggs
  • 200 g Dark Brown Sugar
  • 150 g Ground Almonds
  • 350 g Self-Raising Flour
  • 1½ tsp Ground Cinnamon

Icing

  • 225 g Icing Sugar (sifted)
  • 1 Lemon (Rind and the juice)
  • Pecan pieces to decorate

How to make date and pecan traybake

Preheat the oven to 180℃/160℃FAN/350℉/Gas 4. Grease and fully line a roasting tin or deep sided baking tray 30 x 23 cm with baking paper.

Add the dates and sultanas to a bowl and pour over the boiling water. Leave to cool.

Beat the eggs and sugar together in a large bowl, then add the cooled date mixture and the remaining cake ingredients. Stir well and pour into the prepared tin.

Bake in the oven for 30 minutes or until golden brown and a skewer or knife comes out clean. Allow to cool in the tin.

For the icing, mix the icing sugar with the lemon juice and rind together. Add a bit of of water if it’s too thick, then pour over the cake and spread out evenly with a palette knife. Decorate with pecan pieces and leave to set.

date and pecan traybake before it gets iced
iced date and pecan traybake cute into squares

Top Tips

  • If you don’t have sultanas on hand, feel free to add more dates or substitute with another dried fruit.
  • Make sure to grease and line your baking tray to prevent sticking.
  • For a more indulgent dessert, serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Store any leftovers in an airtight container at room temperature for up to 3 days.
  • If you’re short on time, you can prepare the batter in advance and keep it in the fridge until ready to bake.
  • Experiment with different spices and flavours, such as ginger or orange zest, to add a personal touch to your traybake.
iced date and pecan traybake cute into squares

Easy Date and Pecan Traybake (Mary Berry Inspired)

Rachel
Rich, nutty and moist date and pecan traybake topped with a citrus icing.
No ratings yet – be the first to rate this recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Afternoon Tea, Dessert, Pudding
Cuisine American, British
Servings 18
Calories 331 kcal

Ingredients
  

  • 150 g Chopped dates
  • 150 g Chopped Pecan (plus extra for sprinkling)
  • 100 g Sultanas
  • 40 g Margarine
  • 350 ml Boiling Water
  • 2 Eggs
  • 200 g Dark Brown Sugar
  • 150 g Ground Almonds
  • 350 g Self-Raising Flour
  • tsp Ground Cinnamon

Icing

  • 225 g Icing Sugar (sifted)
  • 1 Lemon (Rind and the juice)
  • Pecan pieces to decorate

Instructions
 

  • Preheat the oven to 180℃/160℃FAN/350℉/Gas 4. Grease and fully line a roasting tin or deep sided baking tray 30 x 23 cm with baking paper.
  • Add the dates and sultanas to a bowl and pour over the boiling water. Leave to cool.
  • Beat the eggs and sugar together in a large bowl, then add the cooled date mixture and the remaining cake ingredients. Stir well and pour into the prepared tin.
  • Bake in the oven for 30 minutes or until golden brown and a skewer or knife comes out clean. Allow to cool in the tin.
  • For the icing, mix the icing sugar with the lemon juice and rind together. Add a bit of of water if it's too thick, then pour over the cake and spread out evenly with a palette knife. Decorate with pecan pieces and leave to set.
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Nutrition

Calories: 331kcalCarbohydrates: 52gProtein: 6gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 18mgSodium: 33mgPotassium: 181mgFiber: 3gSugar: 32gVitamin A: 114IUVitamin C: 3mgCalcium: 48mgIron: 1mg
Keyword Dried dates, dried sultanas, pecans
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