Buttermilk Date Cake

"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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Ready In:
1hr
Ingredients:
16
Yields:
1 Cake
Serves:
12-18
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ingredients

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directions

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

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Reviews

  1. 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]
     
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