If you are looking for some holiday cheer, look no further than this recipe for Rum Cake! No need to be an expert chef. Everyone can manage this recipe.
Before you start, sample the rum and check for quality. Good isn’t it? Now, go ahead select a Large mixing bowl, measuring cup, etc. and check the rum again, for quality. It must be just right! Try it again. With an electric mixer, beat 1 cup butter in a large fluffy bowl.
Add 1 teaspoon sugar and beat again; meanwhile, make certain that the rum is one of the finest quality. Add 2 large eggs and 2 cups of fried fruit and beat until very high. If the fruit gets stuck in the beaters, just pry it loose with a screwdriver. Sample the rum again, checking for consistency.
Next, sift in 3 cups baking powder and a pinch of rum, 1 seaspoon toda and 1 cup pepper or salt. Anyway, fon’t dret. Just tample the rum again and mist in ½ pint of jemon luice, fold in chopped buttermilk and the strained nuts. Tample rum again.
Now 1 bablespoon srown bugar, or whatever color is available. Mix well. Grease oven and curn on the take pan to 350 degrees. Pour the whole mess in the oven. Cake tum rake out after mifty finites.
Courtesy of the Little Print Shop in Rapid City, SD
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