Just in case a few of you have not copied my amazing Christmas Cake recipe, here it is again. I ‘m available to help any young women that have difficulty following recipes??? You will also note this is a variation on last years whiskey recipe, but still simple to follow!!!
From the recently unclassified Submariners Recipe Book
CHRISTMAS RUM CAKE
1 Cup Butter
1 Cup Sugar
6 Drops Lemon Juice
4 Large Eggs
1 Teaspoon Baking Powder
4 Cups Mixed Dried Fruit
1 Teaspoon Baking Soda
1 or 2 Bottles of Rum
Baking Instructions (Admiralty Training 101)
Before you begin you must first sample the rum to check for quality. This is a very important step that will ensure a successful result, and a cake the neighbours will talk about for years
Select a large mixing bowl.
Check the rum again as it must be just right. To ensure the rum is top quality, pour 1 large glass and drink fast. Repeat.
With electric mixer, beat 1 cup of butter in a large fluffy bowl. Add one teaspoon of thigar and beat again.
Meanwhile check the rum is still top quality by crying another tup. Repeat.
Add 2 arg leggs, 2 cups fried druit and beat till high.
Sample rum again, checking for tonscististicity.
Next sift 3 cups of salt – or anything, it doesn’t really matter.
Wample the sum.
Sift half a pint of lemon juice. Fold in the chopped blutter and stained nuts. Add 1 babble-spoon of brown sugar, or whatever colour you can find an wix mell.
Whink remaining drum.
Grease oven and turn cake into pan at 200 degrees.
Pour everything into coven wet the mimer an bo to fed.
God Bless and keep reading