Christmas Rum Cake from Del Kretz

1 or 2 bottles of Bacardi Superior Rum          2 teaspoons baking powder                         
1 cup of sugar      1/2 teaspoon lemon juice
1 teaspoon salt         I cup chopped nuts 2 large eggs                                                             
1 cup brown sugar       1 cup dried fruit   

Before starting, sample rum. Smooth isn’t it? Now proceed: Select large mixing bowl, measuring cup etc. Check rum again. It MUST be just right. To be sure rum is real “Bacardi” quality, pour one level cup of rum into glass and test it. Repeat again if necessary. With electric mixer, beat one cup of butter in a large and fluffy bowl. Add theaspoon of thugar and beat again.

Meanwhile, make sureum is schtill all right. Try another cup. Open second bottle if nesheshary. Add eggs, 2 cups fried druit and heat until high. If druit gets stuck in beaters, pry loose with shoedriver. Sample rum again, checking for tonscisticity. Next sift 2 cups pepper or salt. It doesn’t really matter which. Sift 1/2 pint lemon juice, fold in chopped butter and strained nuts. Add 1 bablespoon of brown thugar or whateverrycolour you can find. Grease oven. Turn cake pan to 350 degrees. Pour mess in boven and ake. Check rum again and go to bed.