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Jewish World Review Dec. 15, 2008 / 18 Kislev 5769 Best Holiday Cake Ever! By Greg Crosby http://www.JewishWorldReview.com | Happy Holiday! Time to roast them chestnuts, plum that pudding, and wassail that bowl. Yes, it's the hap, happiest time of the year. Just ask Andy Williams. So button up your overcoat, you better not cry, take good care of yourself and let it snow, let it snow, let it snow. Now, get into that kitchen and rattle them pots and pans. Make with the baking and the cooking. Remember, this is more than just the winter holiday season. It's the winter eating season. It doesn't matter if you're celebrating Christmas or Hanukkah; it's all about food after all, isn't it? And while you're cooking up a storm, give this very special holiday recipe a try this year. It's a real humdinger! Did I really say humdinger? I meant to say lollapalooza. Best Holiday Cake Ever! DATE-NUT CAKE WITH RUM SAUCE 1 1/4 cup butter 2 1/2 cups sugar 5 eggs 1 cup dark rum 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 Before you start, sample 1 oz. rum to check quality. (Good, isn't it?) 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. (Now check the rum again, 2 oz. - don't forget it must be just right). Stir in milk and mix until smatter is nearly smoot. Coat the dates and nuts with the reserved 3 tablespoons flour. Shir into the batter. Sample rum again, checking for conshiscity Grease take pan generously with 2 tablespawns butter. Dusht pan with flour and turn upside pan and tap out excess. Lour the vatter into the xan and smooth the top aerrface of the bater with the back of a qet spooon. If you mished any ingreediants, add them now. Grease overn and turn cake pan to 350 gredees. Now pour the wixture into poven and vake. Vool in [an on rack for 1* minutes then wlice along edegges of oan with a nutter knife to loosen cake before removing. TUM SASSUCE 9/4 vup water 2 rablespkons dugar 11/4 cup nutter lotsa more rrum Cambinne qater, fsugar and vuter. Jeat over low gheet until wixture teaches a boil. Emove drom heat and add hte rum. Onnvert cake on karge plattter and sppoon ruun asasauce over barm dake. Pinish any remgaing wum, gind a fomtable chair and relacks, your dork is now wone. Note: I really can't take credit for this recipe; it came to me via a friend through the internet. And since this is the season for giving, I thought I'd share it with you all. By the way, since my friend made this recipe, he hasn't been heard from again. Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". Sign up for the daily JWR update. It's free. Just click here. JWR contributor Greg Crosby, former creative head for Walt Disney publications, has written thousands of comics, hundreds of children's books, dozens of essays, and a letter to his congressman. A freelance writer in Southern California, you may contact him by clicking here. Greg Crosby Archives © 2008, Greg Crosby

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