Caramel Pecan Cake

Kirsten Tibballs

Cook Time 1 hour 30 minutes

Servings 10


3 tbsp honey

100ml thickened cream

1 orange, zested

1 vanilla bean

90g liquid glucose

10g sea salt

240g caster sugar

180g pecan nuts, untoasted

For the cake

225g unsalted butter, room temperature

100g caster sugar

125g brown sugar

1 tsp vanilla bean paste

4 large eggs, room temperature

225g self-raising flour, sieved

pinch cinnamon

1 orange, zested

2 tbsp full cream milk


In a saucepan, add the honey, thickened cream, orange zest, scraped vanilla bean, glucose and salt. Bring to the boil and then keep warm. Place the sugar in a separate wide-based saucepan and place over medium to high heat. Gently stir the sugar until completely melted and caramelised to a light-brown colour. Remove the caramel from the heat and add in the warm cream mixture. Pour the hot caramel into the base of a lightly greased cake tin. Place the pecan nuts on top of the caramel and set them aside to cool slightly at room temperature while you prepare the cake batter.

Preheat the oven to 170°C, fan-forced. Beat the butter, caster sugar and brown sugar until light and creamy. Add in the vanilla. Add in the eggs, one at a time, alternating with a spoonful of flour. Beat after each addition. Add the remaining flour, cinnamon, orange zest and milk and mix until just combined.

To assemble, in the prepared cake tin, pour the cake batter over the caramel and pecan nuts.

Bake in the preheated oven for 50 – 60 minutes. The cake is ready when a skewer is inserted and comes out clean.

Once the cake is removed from the oven, immediately place a sheet of baking paper followed by a flat tray on top of the cake tin. Carefully turn the cake upside down to release the cake from the tin and onto the tray lined with baking paper.

Allow the cake to cool completely before serving.


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