Canadian Rum Cake Recipe
Ingredients
| Dates | 1 pound, pitted | |
| 1 pound walnuts, shelled | ||
| Butter | 3/4 Cup (16 tbs) | |
| Firmly packed light brown sugar | 1 1/2 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Boiling water | 1 Cup (16 tbs) | |
| Eggs | 3 , Well beaten | |
| All purpose flour | 2 1/4 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Rum | 2 Tablespoon | |
Directions
Chop dates and walnuts.
Cream butter and sugar until well blended.
Add dates and nuts.
Mix soda with water and pour over first mixture.
Add eggs.
Stir in flour and salt, beating until smooth.
Add rum and blend well.
Turn into greased pan (13 x 9 x 2 inches) and bake in preheated slow oven (300°F.) for 1 1/2 hours.
Cool in pan on wire rack for 10 minutes, then remove from pan.
May be frosted with Rum Glaze, if desired.
Makes 10 to 12 servings.
Cream butter and sugar until well blended.
Add dates and nuts.
Mix soda with water and pour over first mixture.
Add eggs.
Stir in flour and salt, beating until smooth.
Add rum and blend well.
Turn into greased pan (13 x 9 x 2 inches) and bake in preheated slow oven (300°F.) for 1 1/2 hours.
Cool in pan on wire rack for 10 minutes, then remove from pan.
May be frosted with Rum Glaze, if desired.
Makes 10 to 12 servings.
Chef
