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!
Provided by YaYa1689
Categories Dessert
Time 1h
Yield 1 Cake, 12-18 serving(s)
Number Of Ingredients 16
Steps:
- 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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