50+ Friends Club Cookbook
Cakes and Frostings
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Best Rum Cake
From the Kitchen of:
Trini
| 2 | quarts | Trinidad Rum |
| 1 | cup | Butter |
| 4 | tbsp | Brown Sugar |
| 2 | large | Eggs |
| 1 | cup | Dried Fruit |
| 4 | cups | Enriched Flour |
| 3 | tsp. | Baking Powder |
| 1 | oz. | Lemon Juice |
| 1/4 | lb | chopped nuts |
| 2 | dashes | Angostura bitters |
- Before you start, sample the Rum to check for quality. Good isn't
it!
- Now go ahead. Select a large mixing bowl, measuring cups, etc.
- Check the Rum again, it must be just right.
- To make sure Rum has stabilized, pour one level cup and drink.
Repeat.
- With one selectric mixer bleat one sup of butter in a large fluffy
bowl. Add one
seaspoon of thugar and bleat again.
- Meanwhile, to make sure Rum maintains perfection, pry another cup.
(Open the
second quart if necessary. )
- Add 2 arge leggs, l cup dlief fluit, and bleat till high. If fluit
gets stuck in the bleaters,
pry loose with a screwdriver.
- Sample Rum again, check tonscisticity.
- Netx, shift 3 sploons pepper(or salt ...really doesn't matter)
Slample Rum again.
- Shift 1/2 pint lemon juice, fold chipped blutter and strained nots.
Add 4 tbsp. blown
thugar(or whatever ethnic colour). Wix mell.
- Grease oven and turn can pan to 350 degrease. Plour de hole mess
into boven and
cake.
- Check Rhum aglain. Slet thimer flor 3600 slecons, and flow to bed.
- (Thormally bums out crisk and black)