Recipe courtesy of Astrig Tanguay
1 hr 5 min
(includes cooling time)
20 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. It has not been tested for home use.

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