Trinidad Rum Cake

Ingredients

 * 2 Quarts Trinidad rum
 * 1 cup butter
 * 4 tbsp brown sugar
 * 2 large eggs
 * 1 cup dried fruit
 * 4 cups enriched flour
 * 3 tsp baking powder
 * 1 oz lemon juice
 * 1/4 lb chopped nuts
 * 2 dashes Angostura Bitters

Directions

 * 1) Select a large mixing bowl, measuring cups, etc.
 * 2) Check the rum again, it must be just right.
 * 3) To make sure rum has stabilized, pour one level cup and drink. Repeat.
 * 4) With one selectric mixer bleat one sup of butter in a large fluffy bowl.
 * 5) Add one teaspoon of thugar and bleat again.
 * 6) Meanwhile, to make sure rum maintains perfection, pry another cup.( Open the second quart if necessary).
 * 7) Add 2 arge leggs, 1 cup dlief fluit, and bleat till high. If fluit gets stuck in the bleaters, pry loose with a screwdriver.
 * 8) Sample rum again, check for tonscisticity.
 * 9) Netx, shift 3 sploons pepper ( or salt .... really doesn't matter).
 * 10) Slample rum again.
 * 11) Shift ½ pint lemon juice, fold chipped blutter and strained nots. Add 4 tbst blown thugar (or whatever ethnic colour). Wix mell. Grease oven and turn can pan to 350 degrease. Plour de hole mess into boven and cake.
 * 12) Check Rhum aglain.
 * 13) Slet thimer flor 3600 slecons, an flow to bed.