Email to Meg      

Recipe Categories: Meg's HOME PAGEAPPETIZERS BARSandSQUARES BEVERAGES Biscuits BREAKFAST CAKESandFROSTING CANDY CASSEROLES COOKIES DESSERTS EGGS FISHandSEAFOOD JAMSandJELLIES MAINDISHES MARINADES MEATS MUFFINS PANCAKES PASTA PASTRYandPIES POTATOES POULTRY QUICKBREADS RICE SALADandDRESSING SANDWICHES SAUCES SAVORYSAUCES SOUPSandSTEWS VEGETABLES VEGETARIAN YeastBread YeastBread-Rolls

MARY’S RUM CAKE




Source of Recipe


Mom






Recipe Introduction








List of Ingredients



• 1-1/2 cups sifted all-purpose flour
  
• 1/4 tsp. salt
  
• 1/8 tsp. nutmeg
  
• 3/4 cup butter
  
• 1-1/2 cups brown sugar
  
• 2 eggs
  
• 1 lb. pitted dates
  
• 1 cup chopped walnuts or pecans
  
• 1 tsp. baking soda
  
• 1 cup boiling water
  
• 3 Tbsp. rum flavouring
  






Instructions



1. Sift then measure flour; resift with salt and nutmeg. Cream butter until light. Gradually add sugar, beating well until well blended Chop dates and nuts; add to butter mixture. Dissolve soda in boiling water; pour over butter and date mixture and mix well. Cool 10 minutes. Beat eggs well and add to date mixture. Stir in flour mixture alternately with rum. Turn into greased and floured 9” tube pan. Bake 1 1/4 to 1 1/2 hours or until cake springs back when lightly touched with finger. Cool in pan 10 minutes. Remove from pan to wire rack to cool. Wrap and store.