4 c whole wheat pastry flour (you could certainly try white, though I suspect the flavor would be a bit insipid; I've used barley flour and they taste good, but they're a bit crumbly)
1/4 c dry sweetener (I use dried cane juice; if you use brown sugar you may want to mix it with the wet ingredients)
1/4 c baking powder (yes, really that much)
1 tsp salt
2 tsp cinnamon
1/4 lb butter (frozen or chilled, see below)
1-1/3 c chopped dates, packed
1-1/3 c chopped pecans
1-3/4 c heavy cream
1/4 c dark rum
Mix the first 5 ingredients.
Cut in the butter however you normally would, then add the dates & pecans
Add the dates to the dry ingredients and break up the clumps (the dates do tend to clump when you pack them), then add the pecans, and grate in the frozen butter (this is my preferred way of "cutting in" butter).
Mix together the cream, rum, and eggs, and briefly stir them into the dry ingredients. Allow that to sit for a few minutes to firm up.
Divide into 4 pieces, and shape each into a round 1-1/2" high; cut each round into fourths; place on a lightly greased baking sheet. This will keep, covered closely with plastic wrap, overnight in the fridge.
Bake at 400F for 15-20 minutes (that's a rough guess), till lightly brown and minimally springy. Rich enough to serve plain, or with processor-whipped cream (which is much thicker than other-whipped cream) or clotted cream or butter.