Canadian Rum Cake
Why I Love This Recipe
When I first got married in 1964, grocery stores sold cookbooks. I started to collect Woman's Day Encyclopedia of Cookery, each month they would sell one volume. I collected all 12 volumes.
Ingredients You'll Need
1 pound dates, pitted and chopped
1 pound walnuts, chopped
3/4 cup butter, at room temperature
1 1/2 cup firmly packed light brown sugar
1 teaspoon baking soda
1 cup boiling water
3 eggs, well beaten
2 1/4 cups sifted all-purpose flour
3/4 teaspoon salt
2 tablespoons rum
Rum glaze (optional but good)
Cream butter and sugar until well blended. Add dates and nuts. Mix soda with water and pour over nut/date mixture. Add eggs. Stir in the flour and salt, beating until smooth. Add the rum and blend well. Pour into a greased 13"x9"x2" baking pan and bake in a preheated oven 300: for 1 1/2 hours. Cool in the pan on a wire rack for 10 minutes then remove from the pan. May be frosted with the rum glaze if desired.
Mix 3/4 cup 10x powdered sugar with 1 Tbsp rum or as much rum as needed to make the glaze thin enough to pour. Just make sure that it is not too runny.