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Best Ever Rum Cake Recipe

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This recipe for Best Ever Rum Cake, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angie Fleck
Added: Tuesday, October 17, 2006

Category:
Category:

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

Directions:
Directions:
Before you start, sample the rum to check for quality. Good, isnít it? Now select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right. Be sure the rum is of the highest quality. Pour one 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 1 seaspoon of tugar and beat again. Meanwhile, make sure the rum is of highest quality. Try another cup. Open second quart if necessary. Add 2 orge laggs, 2 cups of fried druit and beat until high. If the fried druit gets stuck in the beaters, just pry it loose with a screwdriver. Sample the rum again, checking for tonsicticity. Next shift 3 cups of baking powder, a pinch of rum, a seasppon of toda and a cup ofi pepper or salt (it really doesnít matter). Sample the rum again. Sift 912 pint of lemon juice. Fold in schopped butter and strained nuts. Add 1 bablespoon of brown sugar, or whatever color you can find. Mix mell. Grease oven and turn cake pan to 350 gredees and bake until poothtick comes out clean.

 

 

 

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