Pecan and Date Gateau Recipe

For the cake:
250 ml/8 fl oz/1 cup boiling water

450 g/1 lb/2 cups stoned (pitted) dates, finely chopped
2.5 ml bicarbonate of soda (baking soda)
225 g/8 oz/1 cup butter or margarine, softened
225 g/8 oz/1 cup caster (superfine) sugar
3 eggs
100 g/4 oz/1 cup chopped pecan nuts
5 ml/1 tsp vanilla essence (extract)

350 g/12 oz/3 cups plain (all-purpose) flour
10 ml/2 tsp ground cinnamon
5 ml/1 tsp baking powder
For the icing (frosting):
120 ml/4 fl oz/1 cup water
30 ml/2 tbsp cocoa (unsweetened chocolate) powder
10 ml/2 tsp instant coffee powder
100 g/4 oz butter or margarine

400 g/14 oz icing (confectioners') sugar, sifted
50 g/2 oz pecan nuts, finely chopped

Method:

To make the cake, pour the boiling water over the dates and bicarbonate of soda and leave to stand until cool. Cream together the butter or margarine and caster sugar until light and fluffy. Gradually beat in the eggs, then stir in the nuts, vanilla essence and dates. Fold in the flour, cinnamon and baking powder. Spoon into two greased 23 cm/9 in sandwich tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes until springy to the touch. Turn out on to a wire rack to cool.

To make the icing, boil the water, cocoa and coffee in a small pan until you have a thick syrup. Leave to cool. Cream together the butter or margarine and the icing sugar until soft, then beat in the syrup.

Sandwich the cakes together with one-third of the icing. Spread half the remaining icing round the sides of the cake, then press on the chopped pecans. Spread most of the remaining icing over the top and pipe a few icing rosettes.