Pecan cake with raspberry ripple ice cream
- June 2015
- Serves 8-10
- Hands-on time 1 hour, oven time 1 hour, plus cooking and freezing
A rich, sticky pecan cake drizzled with toffee sauce and served with raspberry ripple ice. An impressive dessert recipe that all your guests will love.
For something equally as decadent, give our caramel pecan tart a whirl.
- 58g (21.1g saturated)
- 61.6g (49.6g sugars)
You can swap the raspberries in the ice cream for the same quantity of blueberries.
The ice cream will keep in the freezer for up to 1 month.
Make the cake and toffee sauce up to 2 days in advance and keep in a sealed container.
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