1 or 2 qt. rum
1 tsp. sugar
1 c. dried fruit
1 tsp. baking soda
Brown sugar
1 c. butter
2 lg. eggs
Baking powder
Lemon juice
Nuts

Before you start making the cake, it's beast to sample the rum to check for quality. Good, isn't it? Now you're ready.

Select a large mixing bowl, measuring cup, etc. Check the rum again, it's got to be just right. To make sure rum is of the highest quality, pour one level cup of rum into a glass and drink it as fast as you can. Repeat.

With an electric mixer, heat one cup of butter in a large fluffy bowl. Add one seaspoon of thugar and heat some more. Meanwhile, make sure the rum is still of the highest quality. Try another cup. Open the second quart when necessary. Add 2 arge leggs, 2 cups fried druit and heat until high. If druit gets stuck in the beaters, just pry it loose with a drewscriver.

Better sample the rum again, checking now for tonscisticity. Next, sift 3 cups of pepper or salt, it really dosen't matter which. Sample the rum again. Sift 1/2 pint lemon juice. Fold in chopped butter and strained buts. Add 1 babblespoon of brown thugar, or whatever color you can find. Wix mell. Grease oven and turn cake pan to 350 gredees. Now pour that hole mess into the boven and ake. Check the rum one final time and bo to ged.