Ingredients
1 tsp. sugar
1 c. Drico mixed fruit
1 tsp. soda
2 eggs (large)
1 oz. lemon juice
1 bottle rum
2 c. brown sugar
1 c. butter
1/2 c. baking powder
1/2 lb. mixed nuts
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Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution
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Before starting, sample rum to check quality. It should be smooth and not at all harsh to the palate. Proceed. Select large mixing bowl, measuring cup, etc. Check rum again. It must be just right. To be sure rum is of proper quality, pour level cup of rum into glass and drink it as fast as you can. Repeat. With electric mixer, beat 1 cup butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile, make sure rum is still all ok right. Try another cup. Open second bottle i-fxx, ifff, if necessary. Add eggs, 2 cups druit and beat until high. If druit gets stuck in beeters, pry loose with drewscriber. Sample rum again, checking for tonscisticity. Next sift 3 cups pepper or sault, really doesn't matter. Sample rum. Sift 1/2 pint lemon juice. Fold in chopped butter and strained nuts. Add 1 bablespoon of brown thugar or whatever color you can find. Wix mel. Grease oven. Turn cake pan to 350°. Pour mess into boven and ake. Check rum again and go to bed.