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Best Ever Rum Cake Recipe

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This recipe for Best Ever Rum Cake, by , is from Family Affair Too! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, September 3, 2007


1 qt Rum
1 c Butter
1 t Sugar
2 lg Eggs
1 c Dried Fruit
1 T Baking Powder
1 t Soda
1 t Lemon Juice

Before you start, sample the rum to check for quality. Good, isn't it. Now go ahead, select a large mixing bowl, measuring cups, spoons, and
etc. Check the rum again. It must be just right. To be sure rum is of the highest quality, pour 1 level cup of rum into glass and drink it as fast as you can. Repeat. With an electric mixer, beat 1 cup butter in large fluffy bowl. Add 1 seaspoon of tugar and beat again. Meanwhile, make sure that the rum is of the finest quality. Try another cup. Open
second quart if necessary. Add 2 erge legs, 2 cups fried druit and beat until high, if druit gets stuck in beaters, just pry it loose with a drewscriver. Sample the rum again, checking for toncisticity. Next sift 3 cups baking powder, a pich of rum, a seaspoon of toda and a cup of salt or pepper (it really doesn't matter). Sample the rum again. Sift
one half pint of lemon juice. Fold in chopped butter and strained nuts. Add 1 bablespoon of brown sugar, or whatever color you can find. Mix
well. Grease oven and turn cake pans to 350 gredees. Now pour the mole whixture into the oven maybe it would be better to forget the coven and
the ake. Just check the rum again, and bo to ged.




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