Date Pecan Cake

Ingredients:
250 g date
250 g hot water

100 g caster sugar
100 g bland vegetable oil
1 tsp baking soda
1 tsp vanilla essence
0.25 tsp salt

2 eggs

200 g wholemeal flour
100 g plain flour
0.5 cup FCMP
0.5 tsp baking powder

100 g chopped pecan




Directions:
Preheat oven to 165 deg C and oil a bundt tin (diameter 22 cm)

Soak dates in hot water until soften. Blend to a coarse paste using a stab blender. Put aside.

Combine flour mixture well.

Beat sugar oil mixture on medium high speed until well mixed. Add eggs and beat on medium high speed for about 5 minutes. Add date and blitz with a blender.

Add flour mixture to the wet mixture and mix gently with a big spoon. Add pecan and mix well gently until just combined.

Pour the batter into the prepared tin and bake for 45 minutes or until done.