A rich and moist date cake packed with buttery pecans and deep caramel flavor from softened dates.

Scale

1 cup pitted dates, chopped

1 cup boiling water

1 teaspoon baking soda

1/2 cup unsalted butter, softened

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

3/4 cup chopped pecans

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1. Pour boiling water over dates and stir in baking soda.

2. Let stand for 10 minutes.

3. Preheat oven to 350°F.

4. Cream butter and brown sugar.

5. Beat in eggs and vanilla.

6. Whisk flour, baking powder, cinnamon, and salt.

7. Add dry ingredients to butter mixture.

8. Fold in dates and soaking liquid.

9. Stir in pecans.

10. Transfer to prepared pan.

11. Bake for 35 to 40 minutes.

12. Cool and serve.

Toast pecans for extra flavor.

Cake tastes even better the next day.

Store covered at room temperature.