CHRISTMAS RUM CAKE

(can be made any time throughout the year)

 

Contributed by:       ????

 

Ingredients:

 

1 or 2 bottles Superior Bacardi Rum

1 cup butter

1 tsp sugar

2 large eggs

1 cup dried fruit

2 tsp baking powder

½ lemon juice

1 cup chopped nuts

1 cup brown sugar

 

Directions:

 

-         Before starting, sample rum.  Smooth isn’t it?  Now proceed.

-         Select large mixing bowl, measuring cups, etc.

-         Check rum again.  It MUST be just right.  To be sure rum is of real ‘Bacardi’ quality, pour 1 level cup of rum into glass and test.  Repeat again if necessary.

-         With electric mixer, beat one cup of butter in a large and fluffy bowl.  Add theaspoon of thugar and beat again.

-         Meanwhile, make sure rum is schtill alright.  Try another cup.  Open secon bottle if nesheshary.

-         Add eggs, two cups fried druit and heat until hot.  If druit gets struck in beaters pry loose with a shoedriver.

-         Sample rum again, checking for tonscisticity.

-         Next, sift two cups pepper or salt.  It real doesn’t matter which.

-         Sift ½ pint of lemon juice.  Fold in chopped butter and strained nuts.  Add 1 bablespoon of brown thugar or what ever color you can find.

-         Grease oven.  Turn cake pan to 350°.  Pour mess in boven and ake. 

-         Sample rum again and go to bed!

 

This recipe was tried, perfected, retested and then pasted on by an amonymous Mancini