Rum Cake Recipe
Ingredients
| Soda | 1 Teaspoon | |
| Boiling water | 1 Cup (16 tbs) | |
| Soft butter | 1 Cup (16 tbs) | |
| 1 1/2 cups brown sugar, packed | ||
| Eggs | 3 , Well beaten | |
| All purpose flour | 2 1/2 Cup (16 tbs), sifted | |
| Salt | 1/4 Teaspoon | |
| 1 lb. dates, put through fine blade of food chopper | ||
| Walnuts | 1 Cup (16 tbs), finely chopped | |
| Dark rum | 3 Tablespoon | |
| Rum Icing | ||
Directions
Heat oven to 350 degrees.
Line a 9-inch spring-form pan (with tube centre) or angel food pan with greased heavy brown paper.
Add soda to boiling water and set aside.
Cream butter and sugar until fluffy.
Add eggs and beat well.
Sift flour and salt together and add alternately with water-soda mixture, blending well after each addition.
Stir in dates and nuts.
Spoon into prepared pan and bake 60 to 70 minutes or until a toothpick inserted in centre comes out clean.
Remove from oven and spoon rum over slowly, allowing it to soak into cake.
Cool in pan.
Remove from pan when cool, wrap in aluminum foil and let mellow a few days.
Ice with Rum Icing when ready to use.
Line a 9-inch spring-form pan (with tube centre) or angel food pan with greased heavy brown paper.
Add soda to boiling water and set aside.
Cream butter and sugar until fluffy.
Add eggs and beat well.
Sift flour and salt together and add alternately with water-soda mixture, blending well after each addition.
Stir in dates and nuts.
Spoon into prepared pan and bake 60 to 70 minutes or until a toothpick inserted in centre comes out clean.
Remove from oven and spoon rum over slowly, allowing it to soak into cake.
Cool in pan.
Remove from pan when cool, wrap in aluminum foil and let mellow a few days.
Ice with Rum Icing when ready to use.
Chef
