8 oz pitted dates 225 g
1-1/2 cups water 350 mL
3/4 cup margarine 175 mL
1/2 cup light brown sugar, firmly packed 125 mL
2 eggs 2
2-1/4 cups self rising flour 550 mL
1 tsp cinnamon 5 mL
1/4 tsp nutmeg 2 mL
3/4 cup chopped pecans 175 mL
3/4 cup bourbon or apple juice 175 mL
3/4 cup powdered sugar 175 mL

Heat dates and water to boiling, reduce heat. Simmer 10 minutes; cool. Finely chop dates. Reserve.

Heat oven to 350°F/180°C. Grease and flour a 12-cup/3-L tube pan.

Beat margarine in a large bowl at medium speed; beat in sugar until fluffy. Add eggs one at a time, beating well after each addition.

Combine flour and spices. Add alternately with 3/4 cup/175 mL bourbon to mixture, beginning and ending with dry ingredients. Stir in chopped pecans and dates.

Pour into pan and bake 45 minutes. Cool 20 minutes.

Remove from pan and cool on wire rack. Mix powdered sugar and enough bourbon or apple juice until glaze consistency; drizzle over cake.
Chef's Note

LOL- be careful!!! Don't get tipsy eating this cake!!! Good for holidays or just plain good anytime.