Canadian Rum Cake

• Produce

  • 1 lb Dates, pitted and chopped

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 1/2 cup Brown sugar, firmly packed light
  • 1 Optional rum glaze
  • 3/4 tsp Salt
  • 3/4 cup Superfine sugar

• Nuts & Seeds

  • 1 lb Walnuts

• Dairy

  • 3/4 cup Butter

• Beer, Wine & Liquor

  • 3 tbsp Rum

• Liquids

  • 1 cup Water

Found on cdkitchen.com

Directions

• 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" x 9" x 2" baking pan and bake in a preheated oven 300 degrees F 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. For Rum Glaze: Mix sugar with rum or as much rum as needed to make the glaze thin enough to pour. Just make sure that it is not too runny.