My mother used to call this inch cake since it is so rich, you could only eat a inch at a time! Moist, rich, luscious! Perfect to take to a casual affair since it is left in the dish it is cooked in. I have never had anybody say they didn't love it. This recipe came from the Austin, TX Junior League Cookbook. Enjoy!
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Units: US | Metric
- 1 (8 ounce) package dates, pitted and chopped
- 1 teaspoon baking soda
- 1 cup boiling water
- 1/2 cup shortening
- 1 cup sugar
- 1 teaspoon vanilla
- 1 egg
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1 cup chopped pecans
ingredients for buttermilk icing
- 1Sprinkle dates with soda; cover with boiling water and let stand for 30 minutes.
- 2Cream shortening and sugar until light.
- 3Add vanilla and egg; beat well.
- 4Sift flour and salt together.
- 5Add flour mixture and date mixture alternately to creamed mixture, beating well after each addition.
- 6Stir in pecans.
- 7Pour into greased and lightly floured 9 x 13 inch baking dish.
- 8Bake 350 degrees for 30 minutes.
- 9Let cool in dish.
- 11Over Medium heat.
- 12Melt butter; stir in flour; slowly stir in buttermilk; simmer, sitrring until slightly thickened.
- 13Add sugar and continue cooking until sugar is dissolved.
- 14Stir in pecans and vanilla.
- 15Spread on cake while cake is still warm.
- 16May be frozen after completely cooled.
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Nutritional Facts for Buttermilk Date Cake
Serving Size: 1 (98 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 499.8
- Calories from Fat 236
- Total Fat 26.2 g
- Saturated Fat 5.9 g
- Cholesterol 28.6 mg
- Sodium 209.0 mg
- Total Carbohydrate 65.0 g
- Dietary Fiber 3.7 g
- Sugars 47.1 g
- Protein 5.2 g