Instructions: To make cake: Beat eggs until thick. Gradually beat in the sugar, then add the pecans, dates and the flour mixed with salt, baking powder and baking soda.

Blend thoroughly. Pour into an ungreased jellyroll pan and bake about 35 minutes. Remove from oven and sprinkle with rum. When dough has cooled enough to handle with a teaspoon, scoop out small portions and roll each into a ball.

To make icing: Mix the sugar, juice and rum together. Dip each ball into this mixture, then into any topping: the chopped nuts, coconut or chocolate sprinkles. You can leave some of the balls plain or you can let your imagination run wild. When the topping has set, place balls in colored paper candy cups.

To make icing for flowers (to top petits fours): Blend sugar and cream together. If icing is too thin, use more sugar. Icing should be thick enough to hold its shape. Add a drop of food coloring for varied effects. On the plain balls, use your pastry bag fitted with a star tube. Make little flowers in different colors.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

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