Rum cake recipe

[cap-couillon]

I?ve had requests for my Caribbean RUM  Cake recipe so here goes. Please keep in your files as I am beginning to get tired of typing this up.
(Made one this morning!!!!)

1 cup sugar
1 tsp. baking powder
1 cup water
1 tsp. salt
1 cup brown sugar
Lemon juice
4 large eggs
Nuts
1 bottle Rum
2 cups dried fruit

Sample a cup of Rum to check quality. Take a large bowl, check the Rum again to be sure it is of the highest quality then Repeat.
Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add 1 teaspoon of sugar. Beat again.
At this point, it is best to make sure the Rum is still OK. Try another cup just in case.
Turn off the mixerer thingy. Break 2 eggs and add to the bowl and chuck in the cup of dried fruit.
Pick the fruit up off the floor, wash it and put it in the bowl a piece at a time trying to count it.
Mix on the turner. If the fried druit getas stuck in the beaterers, just pry it loose with a drewscriver
Sample the Rum to test for tonsisticity.
Next, sift 2 cups of salt, or something.
Check the Rum. Now shixxx shift the lemon juice and strain your nuts.
Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner. Finally, throw the bowl through the window. Finish the Rum and wipe the counter with the cat.

[Kettlewell]

Hey, that's the same recipe we use! Only we sample two or three different rums first to make sure we find the right one... I think.