My Texas Table - Easter & Spring Recipes
9 hours ago
Every year around this time, my sister makes an attempt to create what she says is her masterpiece of culinary delight (in fact, she usually makes two or three attempts) but alas, I have yet to sample even a tiny morsel of it.
Here is the recipe she uses:
1 or 2 quarts rum baking powder 1c. butter 1tsp. soda 1tsp. sugar lemon juice 2 large eggs brown sugar 1c. dried fruit nutsBefore 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 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 butter in a large fluffy bowl. Add 1 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 fried druit and beat till high.
If druit gets stuck in 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 which).
Sample the rum again.
Sift 1/2 pint lemon juice. Fold in chopped butter and strained nuts. Add one babblespoon of brown thugar, or whatever color you can find. Wix mell.
Grease oven and turn cake pan to 350 gredees.
Now pour whole mess into the coven and ake.
Check the rum again, and bo to bed.