Rum Cake

• 1 large bottle rum
• 1 c. butter
• 1 tsp. sugar
• 2 eggs
• fruit
• baking powder
• soda
• salt and pepper
• buttermilk
• nuts
• flour

1. Before you start, sample the rum for quality, good, isn't it? Select a large mixing bowl.
2. Take out measuring cup, spoons, etc. Sample rum again for quality.
3. It must be just right.
4. With a large mixer beat 1 cup butter in a large fluffy bowl.
5. Add one teaspoon sugar and beat agin.
6. Meanwhile check rum again.
7. Add 2 large eggs, 2 cups fruit and beat until high.
8. If fruit get stuck in beaters, pry loose with screwdriver.
9. Sample rum again, check for consistency.
10. Next sift in three cups baking powder and a pinch of rum, 1 teaspoon soda and a cup pepper and salt.
11. Fold in chopped buttermilk and strained nuts.
12. Tample rum again.
13. Add 1 bablespoon brown sugar or whatever color is available.
14. Mix well.
15. Grease oven.
16. Heat pan to 350u0b0.
17. Pour whole mess in oven.
18. Take rum out in mifty finutes.
19. Serves 0.

rum, butter, sugar, eggs, fruit, baking powder, soda, salt, buttermilk, nuts, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=939378 (may not work)