Pina Colada

• 1 jigger rum liquor
• 1 oz. cream of coconut (liquor)
• 2 oz. pineapple juice
• 1/2 c. crushed ice

1. Before you start, sample the rum and check for quality.
2. Good, isn't it?
3. Now, go ahead.
4. Select a large mixing bowl, measuring cup, etc. and check the rum again for quality.
5. It must be just right!
6. Try it again.
7. With an electric mixer, beat one cup butter in a large fluffy bowl.
8. Add one teaspoon of sugar and beat again. Meanwhile, make certain that the rum is the finest quality.
9. Add 2 large eggs and 2 cups of fried fruit and beat until very high.
10. If the fruit gets stuck in the beaters, just pry it loose with a screwdriver.
11. Sample the rum again, checking for consistency. Next, sift in 3 cups baking powder and a pinch of rum, 1 seaspoon toda and 1 cup pepper or salt.
12. Anyway, don't dret.
13. Just tample the rum again and mist in 1/2 pint of lemon juice.
14. Fold in chopped buttermilk and the strained nuts.
15. Tample the rum again.
16. Now 1 bablespoon srown buger or whatever color is available.
17. Mix well. Grease oven and curn on the take pan to 350u0b0.
18. Pour the whole mess in the oven.
19. Cake tum rake out after mifty finutes.

jigger, cream of coconut, pineapple juice, crushed ice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=668765 (may not work)