1 tsp. sugar
1 c. dried fruit
1 tsp. baking soda
2 eggs
Lemon juice
1 or 2 qts. of rum-scotch
Brown sugar
1 c. butter
Baking powder
Nuts

Before starting, sample rum-scotch to check quality. Good, isn't it? Now proceed.

Select large mixing bowl, measuring cup, etc. Check rum-scotch again. It must be just right. To be sure that rum-scotch is of proper quality, pour one level cup of rum-scotch into a glass and drink it as fast as you can. Repeat.

With electric mixer, beat 1 cup of butter in large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile, make sure rum-scotch is alright. Try another cup. Open second quart if necessary. Add 1 egg, 2 cups of fried druit and beat helplessly. If fruit gets stuck in mixer, pry loose with shower bar. Sample rum-scotch again, checking for tonicksticity.

Next, add 3 cups of pepper or salt (doesn't really matter). Sample rum-scotch. Sift 1/2 pint lemon juice. Fold in chopped butter and strained nuts. Add 1 tablespoon of brown sugar or whatever color you can find. Mix well. Grease oven. Turn cake pan to 350 degrees F. Pour into boven and ake. Check rum-scotch again and go to bed.