Before you start, sample the rum and
check for quality. Good isn't it?
Now, go ahead. Select a large mixing bowl,
measuring cup, etc. and check the rum again, for quality.
It must be just right! Try it again. With an electric mixer,
beat 1 cup butter in a large fluffy bowl.
Add one teaspon sugar and beat again.
Meanwhile, make certain that the rum is of the finest quality.
Add 2 large eggs and 2 cups of fried fruit
and beat until very high.
If the fruit gets stuck in the beaters,
just pry it loose with a screwdriver.
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.
Any way, fon't dret, just tample the rum again
and mist in 1/2 pint of lemon juice,
fold in chopped buttermilk and the strained nuts.
Tample the rum again. Now 1 bablespoon srown bugar,
or whatever color is available.
Mix well.
Grease oven and curn on the take pan to 350 degrees.
Pour the whole mess in the oven.
Cake tum rake out after mifty finutes.