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1 1/4 cup butter
2 1/2 cups sugar
5 eggs
3 1/4 cups cake flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cups milk
1 cup pitted dates, firmly packed, finely chopped
1 cup nuts, finely chopped
2 tablespoons butter

Beat butter and sugar until smooth and creamy. Add eggs, beating well after each addition.

Sift together baking powder, flour and salt.

Save 3 tablespoons of flour and fold the remaining flour gradually into the butter-sugar mixture. Stir in milk and mix until batter is nearly smooth.

Coat the dates and nuts with the reserved 3 tablespoons flour. Stir into the batter.

Grease Bundt or tube cake pan generously with 2 tablespoons butter. Dust pan with flour and turn pan upside and tap out excess. Pour batter into the pan and smooth the top surface of the batter with the back of a wet spoon.

Bake in preheated oven at 325F for 90 minutes.

Cool in pan on rack for 10 minutes then slice along edges of pan with a butter knife to loosen cake before removing.

Rum Sauce (Optional):

1/4 cup water
2 tablespoons sugar
1/4 cup butter
2 tablespoons Myer's rum

Combine water, sugar and butter.

Heat over low heat until mixture reaches a boil. Remove from heat and add rum.

Invert cake on large platter and spoon rum sauce over warm cake.

Allow to cool before slicing.

Variations: Serve frosted with Cream Cheese Frosting or spread whipped cream cheese on each slice (as you would spread butter on toast) just before serving.

Submitted by: CM
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