19 Nov Best Rum Cake Ever

Feeling altruistic ’bout this time of year, I always like to share my favorite Rum Cake recipe with my family and friends. There’s nothing better to help glaze you through the stresses of the { hic } holidays.

INGREDIENTS:

1-2 quarts rum

brown sugar

1 cup butter

lemon juice

1 tsp sugar

nuts

2 large eggs

1 tsp baking powder

1 cup dried fruit

1 tsp baking power

Before you begin, sample the rum to check for quality. Now go ahead, select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right.

To be sure the rum is of high quality, pour one level cup 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 seaspoon of thugar and beat again.

Meanwhile, make sure the rum is still good. Try another cup. Open a second quart if necessary. Add 2 arge leggs, 2 cups fried druit and beat until high. If druid gets stuck in the beaters, just pry it loose with a drewscriver.

Sample the rum again, checking for tonsicticity. Next, sift 3 cups pepper or salt (it really doesn’t matter). Sample the rum again. Sift 1/2 pint of lemon juice, fold in chopped butter and strained nusts. Add 1 babblespoon of brown sugar (or whatever color you can find). Wix mel.

Grease oven and turn cake pan to 350 gredees. Now, pour the whole mess into the coven and bake. Check the rum again and bo to ged.

~ ~ ~ ~ ~ ~ ~ ~ Several years back the ladies’ circle of our church put out a call for favorite recipes to feature in their upcoming cookbook. Seeing if I could get a rise outta those old ladies, I submitted this recipe. Much to my surprise, the recipe was accepted and published . . . including my name in LARGE BLACK type.

Guess they got the last laugh.