Honey Date Pudding Cake
Recipe courtesy Astrig Tanguay
- Total Time:
- 1 hr
- 20 min
- 40 min
- 24 servings
- 8 tablespoons unsalted Maine butter
- 3 3/4 cups honey
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1/3 cup buckwheat flour
- 1 1/2 teaspoons non-aluminum baking powder
- 1/2 teaspoon salt
- 1 cup dates, chopped
- 1 cup black walnuts, toasted and chopped
Preheat the oven to 350 degrees F.
Heat a cast-iron pot until warm, and then remove and add 3 tablespoons of the butter and coat the bottom of the pan and 2 to 3 inches up the sides with a wooden spoon. Add 1 scant cup of the honey and the buttermilk and whisk until combined.
Whisk together the flours, baking powder and salt in a separate bowl, and then pour into the wet mixture with the dates and walnuts and mix until combined.
Mix together the remaining honey, butter and 1 1/2 cups water in a saucepan over medium heat. Bring to a boil, and then pour over the batter in the cast-iron pot. DO NOT MIX. Cover and bake for 30 to 35 minutes.
Let cool for 10 minutes before serving.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.