Canadian Rum Cake

The glaze is optional but recommended

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Ingredients

	For the cake:
450 g	dates, pitted and chopped
450 g	walnuts, chopped
175 g	unsalted butter, softened
300 g	light brown sugar
1 tsp	bicarbonate of soda
250 ml	boiling water
3 medium	eggs, beaten
225 g	plain flour, sifted
³/₄ tsp	salt
2 tbsp	rum
	For the Glaze:
100 g	icing sugar
1 tbsp	rum, or more

Method

Preparation time: ca. 20 min Resting time: ca. 2 hrs / Grade of difficulty: medium / Calories per portion: n/a

Grease a 9x13 inch, 22x33 cm baking tin and preheat oven to Gas Mark 2, 150ºC, 300ºF.

Cream the butter and sugar until light and fluffy.

Mix the dates and nuts together in a bowl. Dissolve the soda in the boiling water and pour over the dates and nuts. Combine the two mixtures Add the eggs and salt and beat until smooth. Fold in the flour. Add the rum and mix well.

Pour into tin and bake for 1½ hours or until a skewer inserted into centre comes out clean.

To make the glaze:
Mix ingredients together until just runny. Add more rum if needed, but do not allow to become to runny.

Brush the glaze over the top of the cake. Cool in tin for 10 minutes and then transfer to a wire rack to cool completely.

Cut into squares to serve.