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Canadian Rum Cake
1 pound dates, pitted and chopped
1 pound walnuts, chopped
3/4 cup butter, room temperature
1 1/2 cups firmly packed light brown sugar
1 teaspoon baking soda
1 cup boiling water
3 eggs, well beaten
2 1/4 cups sifted all-purpose flour
3/4 teaspoon salt
2 tablespoons rum
Rum glaze (optional)
Heat oven to 300 degrees F. Grease a 13 x 9 x 1-inch baking pan.
Cream butter and sugar until well blended. Add dates and nuts.
Mix baking 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 prepared pan and bake for 1 to 1 1/4 hours. Test to make sure cake is done.
Cool in the pan on a wire rack for 10 minutes then remove from the pan.
Frost with Rum Glaze.
Rum Glaze: Mix 3/4 cup confectioners' sugar with 1 tablespoon rum or as much rum as needed to make the glaze just thin enough to pour.
Makes 10-12 servings.
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