Real Recipes From Real Home Cooks ®

pauline's date nut cake

(2 ratings)
Blue Ribbon Recipe by
Melissa Buchanan-Smith
Clarkston, MI

Dedication below to my great aunt Pauline. Recipe by: Pauline Buchanan Eckenrod, 1914 - 2003 My grandmother Pauline made this cake every Christmas. To this day, it does not feel like Christmas unless one of us makes one. Lisa Spivey, North Carolina

Blue Ribbon Recipe

The smell of the Test Kitchen was so amazing while this date nut cake baked, I anxiously awaited the timer to go off so I could have a taste. The combination of dates and nuts is amazing and they're evenly distributed throughout the cake. I was curious how the cake was going to turn out since there is no liquid added. The very thick batter results in a rich and delicious cake!

— The Test Kitchen @kitchencrew
(2 ratings)
yield 10 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For pauline's date nut cake

  • 1 qt
  • 1 qt
    chopped fresh dates
  • 1 c
    self-rising flour, plus flour to dust
  • 1 c
  • 2 stick
    butter, softened unsalted
  • 2
  • 1 tsp

How To Make pauline's date nut cake

  • 1
    Dust pecans & dates with flour. Shake off excess. Set aside. Note: I like my dates cut fairly small.
  • 2
    Mix together; flour, sugar, butter, eggs, and vanilla. Combine pecan and date to mixture. This will be very stiff. ***DO NOT ADD LIQUID. Note: dough is so stiff you may wish to mix with your hands.
  • 3
    Using a bundt pan, butter and flour pan. Add the dough.
  • 4
    Place a pan of water on the rack below the bunt pan to keep it moist. Bake at 350 for 1 hour. Let cool 10 minutes before removing from pan.