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Christmas Rum Cake


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  • 3/4 cup butter, room temperature
  • 1 1/2 cups light brown sugar, packed
  • 1 pound pitted dates, chopped
  • 1 pound chopped walnuts or pecans
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • 3 eggs, beaten
  • 2 1/4 cups sifted all-purpose flour
  • 3/4 teaspoon salt
  • 2 tablespoons rum


Cream butter and sugar; beat in chopped dates and nuts. Mix soda with water and pour over first mixture. Add beaten eggs. Stir in flour and salt, beating until smooth; stir in rum. Turn into a greased and floured 13 x 9 x 2-inch pan. Bake at 300° for 1 1/2 hours. Remove from pan and ice with Rum Glaze.

Rum Glaze
Mix 1 cup confectioners; sugar with 1 tablespoon rum; add water, a teaspoon at a time, to desired consistency. Spread over warm cake.

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