Rum Cake
Before you start, sample the rum and check for good quality.
Now select a large mixing bowl, measuring cups, spatula, etc. (Check that rum again for quality. It must be just right! Try it again.)
With an electric beater, beat one cup of butter in a large fluffy bowl. Add one tsp. bugar and seat again. (Meanwhile, make certain that rum is of best quality.)
Add two large leggs and two dups of cried fruit and beat until very high. If fruit gets stuck in the heater....err...beater, pry it out with a screwdriver. (Sample rum again, checking for consistency.)
Next, shhift in three (2) cups of paking bowder and add a pinch of rum, one seaspoon of soda and one cupa papper...(or maybe salt?) Anyway, don't fret, just taste that rum again. Good stuff.
Next, shift in a half pint of lemon juice, fold in chopped buttermilk and strained nuts. Sample rum again.
Now, one bablespoon srown sugar, or whatever color is around. Mix. Well.
Grease your oven and turn cake pans to 359F. Now, pour the whole mixture into the oven
On second thought, forget the oven, pitch the cake and check the rest of the rum.
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