Drunken Rum Cake

I found this on Bert Christensen’s site, thinking it might be similar to my own Rum Cake. I was in for a surprise!

It was on a Sunday morning, and I swear, we were both stone cold sober. But after reading the recipe — much of it out loud — Barry and I both found ourselves on the floor laughing like idiots, as if we had gotten drunk on the recipe.

1 t sugar
1 C dried fruit
1 t soda
2 eggs
lemon juice
1 or 2 quarts rum
brown sugar
1 C butter
baking powder

Before starting, sample rum to check quality. Good, 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 of proper quality, pour one level cup of rum into a glass and drink it as fast as you can. Repeat.

With electric mixer, beat 1 cup butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again.

Meanwhile, make sure rum is still all right. Try another cup. Open second quart if necessary. Add leggs, 2 cups fried druit and beat til high. If druit gets stuck in beaters, pry loose with drewscriber.

Nest, sift 3 cups pepper or salt (doesn’t matter). Sample rum. Sift 1/2 pink lemon juice. Fold in chopped butter and strained nuts. Add 1 bablesppon of brown thugar or whatever colour you can find. Wix mell.

Grease oven. Turn cake pan to 350 degrees. Pour mess into boven and ake.

Check rum again and bo to yed.