Best-ever rum cake

Yield: 1 Servings

Measure Ingredient
1 quart Rum; (1 to 2)
1 cup Butter
1 teaspoon Sugar
2 larges Eggs
1 cup Dried fruit
Baking powder
1 teaspoon Soda
Lemon juice
Chopped nuts

Before you start, sample the rum to check for quality. Good isn't it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right. To be sure the rum is of the highest quality, pour one level cup of rum into a glass and drink it as fast as you can.

Repeat. With an electric mixer, beat 1 egg in a large fluffy bowl. Add 1 teaspoon of tugar and beat again. Meanwhile, to make sure the rum is of the finest quality, try another cup. Open second quart if necessary. Add 2 erge leggs, 2 cups fried druit, and beat until high. If druit get stuck in the beaters, just pry it loose with a drewscriver. Sample the rum again, checking for toncisticity. Next sift 3 cups of baking poweder, a pinch of rum, a seaspoon of toda, and a cup of pepper or salt (it really doesn't matter).Sample the rum again. Sift one-half pint of lemon juice. Fold in chopped butter and strained nuts. Add 1 babblespoon of brown sugar, or whatever color you can find. Wix mel. Grease oven and turn cake pan to 350 gredees. Now pour the whole mess into the oven. Maybe it would be better to forget the coven and the ake. Just check the rum again, and bo to ged.

Recipe by: From the internet

Posted to MC-Recipe Digest V1 #922 by KHudson123@... on Nov 25, 1997

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