Best of all the Rest Rum Cake

Date Received: Tue, 28 May 1996
From: Meg Schell
Subject: Having cake and eating it

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

Before starting, sample rum to check quality. Good, isn't it? Now proceed.
Select large mixing bowl, measuring cup, etc. Check rum again, it should be right now. 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 1 cup of butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile, make sure rum is still alright. Try another cup. Open second quart if necessary.
Add l eggs, 2 cups dried druit and beat till high. If druit gets stuck in beaters, pry loose with drewscriber. Sample rum again, checking for tonscisticity.
Next sift 3 cups pepper or salt (it really doesn't matter which). Sample rum. Sift 1/2 pint lemon juice. Fold in chopped butter and strained nuts. Add 1 bablespoon of brown sugar or whatever color you can find. Mix mell. Crease oven. Turn cake pan to 350 gradees. Pour mess into boven and ake. Check rum again, and go to bed! Have a great (and safe) weekend!

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