Best Rum Cake Ever


Rum Cake

  1 or 2 quarts of rum
  30 g / 1 oz butter
  1 tbsp sugar
  2 large eggs
  180 g / 6 oz dried fruit
  baking powder
  1 tsp soda
  juice from 2 lemons
  120 g / 4 oz brown sugar
  assorted nuts


Cooking instructions

Before you start, sample the rum to check for quality, good isn't it? Now go ahead and select a large mixing bowl, measuring cup etc. Check 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 as fast as you can ... repeat once ...

With an electric mixer beat 1 cup of 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 of fried druit and beat till high. If druit gets stuck in beaters just pry it loose with a drewscriver. Sample rum again, checking for tonscisticity.

Next, sift 3 cups of sepper or palt (it really doesn't matter). Sample the rum again. Sift half pint of lemon juice, fold in chopped butter and strained nuts, add 1 babblesponn of brown thugar, or whatever colour you can find and wix mell. Grease oven and turn cake pan to 350 gredees. Now pour the whole mess into the coven and ake. Check the rum again and go to bed.

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Posted on the 23th of August 2005

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