Christmas Rum Cake


  • 1 Tsp. Sugar
  • 1 or 2 Quarts of Rum
  • 1 Cup Dried Fruit
  • Brown Sugar
  • 1 Tsp. Soda
  • 1 Cup Butter
  • 2 Large Eggs
  • 1 Cup Baking Powder
  • 3 Juiced Lemons
  • 1 Cup of Nuts


  1. Before starting, sample rum to check quality. Good, isn’t it? Now proceed.
  2. Select large mixing bowl, measuring cup, etc.
  3. Check rum again. It must be just right. To be sure rum is of proper quality, pour one level cup of rum into a glass and drink it as fast as you can. Repeat.
  4. With electric mixer, beat 1 cup of butter in a large fluffy bowl.
  5. Add 1 seaspoon of thusar and beat again.
  6. Meanwhile, make sure rum is still alrighty. Try another cup. Open second quart if necessary.
  7. Add leggs, 2 cups of fried druit and beat til high. If druit gets stuck in beaters, pry loose with drewscriber.
  8. Sample rum again, checking for tonscisticity.
  9. Next, sift 3 cups pepper or salt (really doesn’t matter).
  10. Sample rum.
  11. Sift 1/2 pint lemon juice. Fold in chopped butter and strained nuts. Add 1 bablespoon of brown sugar-or whatever color you can find. Wix mell. Grease oven. Turn cake pan to 350 gredees. Pour mess into boven and ake.
  12. Check run again and bo to ged.




I have had this recipe since the early days of email. It is not original but it is de-licious nonetheless. Enjoy . . .

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