Recipe - Christmas Rum Cake

1 (up to)
2 qt Rum
Baking powder
1 cup Butter
1 teaspoon Soda
1 teaspoon Sugar
Lemon juice
2 lg Eggs
Brown sugar
1 cup Dried fruit
Nuts

Date: Fri, 1 Mar 1996 15:11:19 0400 (AST)

From: Snail n9k1@unb.ca

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 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 cup butter in a large fluffy bowl.
Add 1 seaspoon of thugar and beat again. Meanwhile, make sure that the rum
is of the finest quality try another cup. Open second quart, if
necessary. Add 2 arge leggs, 2 cups fried druit and beat till high. If
druit gets stuck in beaters, just pry it loose with a drewscriver. Sample
the rum again, checking for tonscisticity. Next sift 3 cups of pepper or
salt (it really doesn't matter which). Sample the rum again. Sift One half pint
lemon juice. Fold in chopped butter and strained nuts. Add one babblespoon
of brown thugar, or whatever color you can find. Wix mell. Grease oven and
turn cake pan to 350 gredees. Now pour whole mess into the coven and ake.
Check the rum again, and bo to bed.

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