Buttermilk Date Cake

Recipe by YaYa1689

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!

Top Review by Sydney Mike

Was intrigued with the name of this cake, as it includes 2 ingredients that I enjoy, & after seeing that it would freeze well, I went for the whole thing! I did use about half Medjool dates & half Deglet Noor dates! When finished I kept 1/3 of the cake out & the rest was put into 4-serving packages for freezing! When all was said & done, THIS IS ONE OF THE GREATEST TASTING CAKES I'VE EVER HAD! Most definitely a keeper! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]

Ingredients Nutrition


  1. Sprinkle dates with soda; cover with boiling water and let stand for 30 minutes.
  2. Cream shortening and sugar until light.
  3. Add vanilla and egg; beat well.
  4. Sift flour and salt together.
  5. Add flour mixture and date mixture alternately to creamed mixture, beating well after each addition.
  6. Stir in pecans.
  7. Pour into greased and lightly floured 9 x 13 inch baking dish.
  8. Bake 350 degrees for 30 minutes.
  9. Let cool in dish.
  10. ICING.
  11. Over Medium heat.
  12. Melt butter; stir in flour; slowly stir in buttermilk; simmer, sitrring until slightly thickened.
  13. Add sugar and continue cooking until sugar is dissolved.
  14. Stir in pecans and vanilla.
  15. Spread on cake while cake is still warm.
  16. May be frozen after completely cooled.

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