Rum cake

Jonna Greer

Ingredients:

1 or 2 quarts Rum

1 tsp soda

1 c butter

lemon juice

1 tsp sugar

brown sugar

1 c dried fruit

baking powder

2 large eggs

Directions:

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 one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again. Meanwhile, make sure that the Rum is of the finest quality. Try another cup. Open the second quart if necessary. Add 2 large eggs, 2 cups dried fruit and beat till high. If fruit gets stuck in beaters, just pry it loose with a screwdriver. Sample the Rum again, check for tonacity.

Next, sif 3 cups of pepper or salt (it doesn’t matter which). Sample the Rum again. Sift 1/2 pint of lemon juice.

Fold in whipped butter and strained nuts. Add 1 tablespoon of brown sugar, or whatever color you can find, mix well. 

Grease the cake pan oven and turn 350 degrees. Now pour the whole mess into the pan and bake

Check the Rum again and go to sleep