This cake becomes more moist each day that it is covered. This recipe was my Grandmother’s and we always had this cake at Christmas. I know the recipe is at least 60 years old.
Preheat oven to 350 degrees F (175 C). Grease and flour two 8 inch round cake pans. Set aside. Put dates in a bowl with soda and pour boiling water on top. Set a side.
In a large mixing bowl, mix together 1 cup sugar, 2 1/2 cups flour and 1 cup chopped walnuts. Add egg, 1 teaspoon vanilla, pinch of salt and tablespoon butter. Mix to combine. Finally, stir in chopped dates with liquid. Mix well. Pour batter into prepared pans.
Bake for 25 to 30 minutes. Cake will pull away from sides of pans and be golden brown.
In a medium saucepan, combine buttermilk, 1 cup sugar, pinch of salt and 4 tablespoons flour. Cook on medium heat until thickened. Stir in 1 teaspoon vanilla and remaining cup of walnuts.
Spread mixture between layers and on top of cake. Let filling run down the sides of cake.
Per Serving: 458 calories; protein 8.1g; carbohydrates 74.3g; fat 15.9g; cholesterol 20.6mg; sodium 181.8mg.