Mini Date Cakes With Creamy Topping

• 2 oz finely chopped pecans
• 7 oz pitted dried dates, chopped
• 1 tsp baking soda
• 1 cup brown sugar
• 11 tbsp butter, chopped
• 2 None large eggs
• 1 cup self-rising flour
• 1 tsp mixed spices
• 3/4 cup heavy cream
• None None vanilla ice-cream, to serve

1. Preheat oven to 350u0b0F. Grease a 6-cup muffin pan. Line bases with rounds of parchment paper. Sprinkle with pecans.
2. Add dates and 3/4 cup of water to a small saucepan and bring to a boil. Remove from heat, then stir in baking soda. Let stand 5 mins.
3. Process date mixture with half the brown sugar and 1/3 of the butter until smooth. Add eggs, flour and mixed spices and process until combined. Pour mixture into prepared pan over pecans. Bake 30 mins or until a skewer comes out clean. Cool in pan 5 mins, then transfer to a wire rack to cool.
4. Meanwhile, for the topping, heat cream, remaining sugar and remaining butter in a small saucepan over low heat. Bring to a boil. Simmer for 5 mins, until thickened. Serve with topping and ice-cream.

pecans, dates, baking soda, brown sugar, butter, eggs, flour, mixed spices, heavy cream, vanilla icecream

Taken from recipes-plus.com/api/v2.0/recipes/26402 (may not work)