Recipe courtesy of Astrig Tanguay

Honey Date Pudding Cake

  • Level: Easy
  • Total: 1 hr 5 min (includes cooling time)
  • Active: 20 min
  • Yield: 24 servings
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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 


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Let cool for 10 minutes before serving.