Cooking From Memory ~ A Recipe Journal

Christmas Rum Cake

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Ingredients ~

  • 1 teaspoon sugar
  • 1 or 2 quarts of rum
  • 1 cup dried fruit
  • 1 Tablespoon brown sugar
  • 1 teaspoon soda
  • 1 cup butter
  • 2 large eggs
  • 1 cup baking powder
  • 3 juiced lemons
  • 1 cup of nuts

Method ~

Before starting, sample rum to check quality. If it’s good, proceed.  If not, test again. You may have gotten it wrong. Then proceed. Select large mixing bowl, measuring cup, etc.

Check rum again. It must be just right. 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 an eclectic mixer, beat 1 cup of butter in a large fluffy bowl.

Add 1 seaspoon of thusar and beat again. Meanhile, make sure rum is still alrighty. Well, alrighty then, try another cup. Open second quart if necessary. Add leggs, 2 c ups of fried druit and beat til high. If druit gets suck in beaters, pru loose with drewscriber.

Sample rum again, checking for tonscisticity.

Next, sift 3 cups salt and feffer (really doesn’t matter). Sample the wum again.

Sift ½ pint lemon snoose. Fold in chopped butter and strained nuts. Add 1 bablespoon of brown sugar-or whatever color you can find. Wix mell. Grease oven. Turn cake pan to 350 greeds.

Pour mess into boven and ake.

Check run again and bo to ged.


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