Tuesday, September 1, 2020

Texas Buttermilk Date Cake (1976)

  • 1 8-oz package dates, pitted and chopped
  • 1 tspn baking soda
  • 1 cup boiling water
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 tspn vanilla
  • 1 egg
  • 1-1/2 cups sifted flour
  • 1/4 tspn salt
  • 1 cup chopped pecans
  • Buttermilk icing (see below)
Sprinkle dates with baking soda. Cover with boiling water, and let stand for 30 minutes. Cream shortening and sugar until light. Add vanilla and egg, and beat well. Sift flour and salt together. 

Add flour mixture and date mixture alternately to creamed mixture, beating after each addition. Stir in pecans. Bake at 350 degrees for 30 minutes in greased and lightly floured 9-x-13-inch baking pan. Let cook in pan.  

Buttermilk icing
  • 1/4 cup flour
  • 1/4 cup butter, melted
  • 1 cup buttermilk
  • 1 cup sugar
  • 1 cup chopped pecans
  • 1 tspn vanilla
Melt butter, then stir in flour. Slowly add buttermilk, and simmer, stirring until slightly thickened. Add sugar and continue cooking until sugar is dissolved. Stir in pecans and vanilla. Spread on cake while icing is still warm.

More "Lost" Cake Recipes
Wisconsin Blueberry Batter Cake (1959)
Williamsburg Banana Buttermilk Cake (1850)

(Origin - "The Collection" by the Junior League of Austin, Texas. Originally published in 1976. This recipe was contributed by Mrs. J. Travis Davis.) 

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