Cakes and Frostings

Best Rum Cake Ever

  • 2 quarts Rum, dark
  • 1 cups Butter
  • 2 cups Sugar
  • 2 large Eggs
  • 1 tablespoons Baking powder
  • 1/2 cups Lemon juice
  • 1 cups Pecans

    • Before you start, sample the rum to check for quality. Good isn't it? Selct a large mixing bowl, measuring cup, ect. Check the rum again. It must be just right. To be sure the rum is of the highest quality, pour one level cup in a glass and drink it as fast as you can. Repeat.

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

    Meanwhile make sure the rum is of the highest quality. Try another cup. Open second quart if necessary.

    Add two arge leggs, two cups fried druit and beat until high.If druit gets stuck in beaters, just pry it loose with a drewsciver. Sample therum again, checking for tonsiciticity.

    Next sift three cups pepper or salt. (It really doesn't matter). Sample the rumagain.

    Sift 1/2 cup lemon juice. Fold in chipped butter and strained nuts. Addone babblespoon of brewn thugar or whatever color you can find. Wix well. Greast oven and turn cake pan to 350 gredees.Now pour the whole mess into coven and ake. Check the rum again and bo to ged.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!