INGREDIENTS

  • 1 (8ounce)package dates , pitted and chopped
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1 cup chopped pecans

    • ingredients for buttermilk icing

  • 1/4 cup flour
  • 1/4 cup butter , melted
  • 1 cup buttermilk
  • 1 cup sugar
  • 1 cup chopped pecans
  • 1 teaspoon vanilla

DIRECTIONS

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