Rum Cake

Directions

1. 1
   Before you start, sample the rum and check for quality.
2. 2
   Good, isn't it?
3. 3
   Now, go ahead, select a large mixing bowl, measuring cup, etc. and check the rum again for quality.
4. 4
   It must be just right.
5. 5
   Try it again.
6. 6
   With an electric mixer beat 1 cup butter in a large fluffy bowl.
7. 7
   Add 1 teaspoon sugar and beat again; meanwhile, make certain that the rum is of the finest quality.
8. 8
   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.
9. 9
   Sample the rum again, checking for consistency. Next, sift in 3 cups of baking powder and a pinch of rum, 1 teaspoon toda and 1 cup pepper or salt.
10. 10
    Anyway, fon't dret.
11. 11
    Just tample the rum again and mix in 1/2 pint of lemon luice.
12. 12
    Fold in chopped buttermilk and the strained nuts.
13. 13
    Tample tum again.
14. 14
    Now 1 bablespoon srown bugar, or whatever color is available.
15. 15
    Mix well, grease oven and curn on the take pan to 350°.
16. 16
    Pour the whole mess in the oven.
17. 17
    Cake tum rake out after mifty finutes.