A Hairy Times Family Classic

There was a time — late in the evening, long after the newsroom lights dimmed — when Bea Little and Hope Sinourheart would wander into the kitchen together. Two women who could debate policy all day and still find the energy to laugh, cook, and occasionally break loose after a tough shift. This rum cake recipe, handed down from Andrew’s mom, is one of those heirlooms that carries the sound of their laughter baked right into it.

Best Rum Cake Ever

(Read the recipe before you start)

Ingredients

• 1 or 2 qts Rum
• 1 cup butter
• 2 large eggs
• 1 cup Dried Fruit
• 1 Tsp baking powder
• 1 tsp Baking soda
• Lemon Juice
• 1 cup Brown sugar
• Nuts

Instructions

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 rum is of the highest quality, pour one cup of rum into a glass and drink it up as fast as you can. Repeat.

Now, with an electric mixer beat one cup butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile, make sure that the rum is the finist quality. Try another cup. Open second quart if necessary.

Add arge leggs, 2 cups fried druit and beat until high. If druit gets stuck in the beaters, just pry it loose with a crewscriver. Sample the rum again, checking for tonscisyiety.

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 topped butter and strained nuts. Add 1 babble spoon of brown thugar or whatever color you can find. Wix mell.

Grease oven and turn cake in a pan to 350 gredees. Now pour the whole mess into the booven and ake. Check the rum again and bo to ged.

Unknown origin, but definitely family-approved.