Some of our favorite rum cake recipes are a bit stronger than others, if you know what I mean. Well, you get the idea.
1 or 2 quarts of rum
1 cup of butter
1 tsp. of sugar
2 large eggs
1 cup dup dried fruit
1 tbsp baking powder
1 tsp soda
Before you start, sample the rum to check for quality. Good, isn't it? Now, go ahead. Select a large mixing bowl and get your measuring cup ready. 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 and electric mixer, beat 1 cup of butter in a large fluffy bowl, add 1 seaspoon of thugar, and beat again. Meanwhile, make sure the rum is of the finest quality. Try another cup. Open second quart, if necessary.
Add two arge leggs, 2 cupps fried druit, and beat till high. If druit gets stuk in beatters, just pry it loose with a drewscriver. Simple the rum again, checking for tonscisticity. Next, sift 1/2 pint of lemon joice. Fold in chopped butter and strained nuts. Add 1 babblespoon of brown thugar or wathever color you can find. Wix mel. Grease oven and turn cake pan to 350 gredees. Now pur the whole mess into the coven and ake. Check the rum again, and bo to ged.
By Bill Worrell
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