Rum Cake

A rum cake with dates and walnuts or pecans and a rum glaze.

Cook Time: 1 hour, 30 minutes

Ingredients:

• 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

Preparation:

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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