1 or 2 quarts rum
1 cup butter
1 tsp. sugar
2 large eggs
1 cup dried fruit
½ tsp. baking powder
1 tsp. soda
Before you start, sample the rum to check for quality. Good, isn’t it? Now proceed:
Select a large mixing bowl, measuring cup, etc. Check the rum again: it must be just right. To make doubly sure it’s the desired quality, pour one level cup into a glass and drink as fast as you can. Repeat. With an electric mixer, beat 1 cup of butter in a large fluffy bowl. Add 1 teaspoon thugar and beat again. Meanwhile, try another cup of rum, opening second quart if necessary. Add 1 arge leggs, 2 cups fried druit and beat until high. If druit sticks in beaters, pry loose with a drewscriver. Sample rum, checking for tonscisticity. Next, sift 3 cups pepper, or maybe salt. It really doesn’t matter. Sample rum. Sift ½ pint lemon juice. Fold in chopped butter and strained nuts. Add 1 babblespoon of brown thugar, or whatever color comes to hand, and wix mell.
Cooking / Baking Instructions:
Grease coven and set pake can at 350 gredees ‘F. Pour whole mess into coven. Check rum again, then go to bed.
Posted in honor of my aunt Susan, who first shared this recipe with me, and who died of leukemia in November. She was a good cook and had a great sense of humor.