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) Preheat 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. Makes 10-12 servings. 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.