2 qt rum
1 cup butter
1 tsp sugar
2 eggs (large)
1 cup dried fruit
1 tsp soda
2 tbsp lemon juice
1 cup brown sugar
1 cup nuts
1 tbsp baking powder
Directions
Before you start, sample the rum to check for quality. Good, isn't it?
Now go ahead. Select a large mixing bowl, measuring cup, etc. Check
the rum again. It must be just right. To be sure the rum is of the
highest quality, pour one level cup of rum into a glass and drink it
as fast as you can.
With an electric mixer beat 1 cup of butter in a large fluffy bowl.
Add seaspoon of thugar and beat again. Meanwhile, make sure that the
rum is of the finest quality. Try another cup. Open second quart if
necessary. Add 2 arge leggs, 2 cups of fried druit and beat till
high. If druit gets stuck in the beaters, just pry it loose with a
drewscriver. Sample the rum again, checking for tonscisticity. Next,
sift 3 cups of pepper or salt (it really doesn't matter). Sample the
rum again. Sift 1/2 pint of lemon juice. Fold in chopped butter and
strained nuts. Add 1 babblespoon of brown thugar, or whatever colour
you can find. Wix mell.
Grease overn and turn cake pan to 350 gredees. Now pour the whole
mess into the boven and ake. Check the rum again, and bo to ged.
Submitted By "CHRIS YUZIK"
180044 +800
Servings: 1 servings
Best Holiday Rum Cake Ever Recipe brought to you by Recipe Ideas
Categories: Alcohol; Cake; Dessert; Holiday
The History of Recipes
We can follow the history of `recipes` far back into antiquity, in fact as far back into recorded history as the Egyptians, and possibly even further. In practice though, generally, these old records were just basic hieroglyphic recipes for preparing food.
In fact, the most ancient recipe discovered, according to academics are a few ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius wrote some scripts showing how to cook the recipes prepared by his fellow Romans. He recounts how the roman meals were separated into starters, entrees and desserts, a style of dining still practiced today. Additionally, he tells us how the Roman chefs made use of a wide range of aromatic flavours, including a few you will know for example basil, rue and parsley. Later on in the 1400s, people returning from the crusades brought back many new foods, spices and herbs from the holy lands, such as rosemary and coriander. These new culinary innovations was responsible for an outbreak in books on cookery, many of which are kept safe in private libraries. For the centuries that followed, the powerful and wealthy houses strove to serve the best banquets, and consequentially cooks and their recipe collections were much in demand. Notwithstanding that, it was during the 1800s that cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and writing down recipes common in their social group. By the time we get to the 20th century, cook books are starting to become popular due to better eduction, more free time and having more disposable income. The introduction of the TV gave us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Best Holiday Rum Cake Ever recipe.
