Best Ever Rum Cake Recipe

From Dorothy McNett's Recipe Book.

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Best Ever Rum Cake

1 teaspoon sugar
1 cup dried fruit
1 cup butter
baking powder
lemon juice
1 or 2 quarts rum
1 teaspoon soda
2 eggs, large
brown sugar
nuts

Before starting, sample rum to check quality. Good, isn't it? Now proceed. Select large mixing bowl, measuring cup, etc. Check rum again. It must be just right. To be sure rum is of proper quality, pour one level cup of rum into a glass and drink it as fast as you can. Repeat. With electric mixer, beat one cup butter in a large fluffy bowl. Add one seaspoon of thugar and beat again. Meanwhile, make sure the rum is still alright. Try another cup. Open second quart if necessary. Add eggs, 2 cups fried druit and beat til high. If druid gets stuck in beaters, pry loose with drewscriber. Sample rum again, checking for tonscisticity. Nest, sift three cups pepper or salt (really doesn't matter). Sample rum again. Sift 1/2 pint lemon juice. Fold in chopped butter and strained nuts. Add 1 bablespoon of brown thugar or whatever color you can find. Mix mel. Grease oven. Turn cake pan to 350 degrees. Pour mess into boven and ake. Check rum again and bo to ged.

Recipe created 1995-01-01.

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