3/4 c. chopped walnuts
1 c. cut up pitted dates (Nabisco Dromedary chopped dates), 1 (8 oz.) pkg. = 2 c.
1 tbsp. rum
1 1/2 tsp. baking soda
1/2 tsp. salt
3 tbsp. vegetable oil
3/4 c. boiling water
2 eggs
1 tsp. vanilla extract
1 c. granulated sugar
1 1/2 c. sifted all-purpose flour, unbleached

Preheat oven to 350°F.

Soak dates and walnuts in rum for 15 minutes.

Using a fork, mix walnuts, dates (and rum), baking soda and salt. Add oil, water; let stand 20 minutes.

Grease pan a 9x5x3 loaf pan (or line with aluminum foil or parchment paper).

Using a fork, beat eggs, vanilla, sugar and flour.

Stir in date mixture just until blended, then spread batter evenly in pan.

Bake until a cake tester inserted in center comes out clean (about 60 minutes).

Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Wrap in foil. Store overnight before serving. May be frozen.

Serve with cream cheese spread.

Submitted by: CM