Friday, November 18, 2005

Best-Ever Rum Cake

Here's a bit of amusement for today... As I was searching around for my macaron recipes I came across this recipe, which was sent to me by a friend years ago.

The Best Ever Rum Cake

  • 1 tsp sugar
  • rum
  • 1 cup dried fruit
  • brown sugar
  • 1 tsp soda
  • 1 cup butter
  • 2 x eggs large
  • baking powder
  • lemon juice
  • nuts
Before starting, sample rum to check quality. Good, 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 proper quality, pour one level cup of rum into glass and drink it as fast as you can.


With electric mixer, beat 1 cup butter in a large fluffy bowl. Add 1 teaspoon of the sugar and beat again. Meanwhile, make sure rum is still alright. Try another cup. Open a second
quart if necessary. Add sugar, 2 cups fried druit and beat til high. If druit gets stuck in beaters, pry loose with drewscriber.

Sample rum again checking for tonscistecity.

Nest, sift 3 cups pepper or salt(really doesn't matter). Sample rum.

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. Wix mell.

Grease oven. turn cake pan 350 degrees. Pour mess into boven and ake.

check rum again and bo to ged.

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