reo@teltone.UUCP (R. E. Overby) (01/25/84)
I received the following recipe with a Christmas card too late to
submit for this Christmas, but you may file away for next year.
CHRISTMAS RUM CAKE
Before you start, sample the rum and check for quality. Good,
isn't it? Now go ahead. Select a large mixing bowl, measuring
cup, etc., and check that rum again for quality. It must be just
right. Try it again. With an electric beater, beat one cup
butter in a large fluffy bowl. Add one teaspoon sugar and beat
best quality.
Add two large eggs and two cups dried fruit and beat well until
bery high. If fruit gets stuck in beater, pry it out with a
screwdriver. Sample rum again, checking for consistency. Next
sift in three cups baking powder, and add a pink of rum, one sea-
spoon toda and one cup pepper.....or is it salt? Anyway, don't
fret; just test the rum for thickness. It must pour easily.
Better test the rum again.
Now sift in half a pint of lemon juice, fold in chopped butter-
milk and slowly add the strained nuts. Shample the rum again.
Now, one bablespoon srown tugar or whatever color you have
around. Mix well. (Beat the hell out of it!) Grease oven and
turn cake pan to 350 (or self clean). Now pour the whole mixture
into the oven and oh where did I put the mop? On second thought,
and also the third and fourth, forget the oven, forget the cake.
Check the remainder of the rum and go to bed.
HAPPY HOLIDAYS AND BON appe........ZZZZzzzzzzzzzz
Robert E. Overby, Teltone Corp.
10801 120th. Ave. NE, Kirkland, WA 98033
Phone 206-827-9626 FAX (Group II) 206-827-6050
TWX 910-449-2862
.....uw-beaver!teltone!reo
.....decvax!microsof!teltone!reo
.....hplabs!hp-pcd!boeing!teltone!reommr@ritcv.UUCP (Margaret Reek) (12/21/84)
This rum cake recipe is sinfully delicious, while not being overpoweringly rummy. 1 box Duncan Hines Butter Recipe Golden Cake Mix 1 pkg. (3.75 oz) Vanilla Instant pudding 1/2 c. light rum 1/2 c. water 1/2 c. vegetable oil 4 eggs 1/2 c. chopped nuts (optional) Combine cake mix and pudding mix (note: do not use cake mix with pudding in it instead). Add rum, water and oil; mix well. Add unbeaten eggs, one at a time. Mix 2 minutes Grease and flour a bundt pan or 10 by 14 sponge cake pan. Crumble nuts in bottom of pan. Spread cake batter in pan and bake at 325 for 50-60 minutes. When baked, remove rom oven and pour on hot rum sauce (below). Leave to cool for 30 minutes then turn upside down to remove from pan. Hot Rum Sauce 1 c. sugar 1 stick butter or margarine 1/4 c. light rum 1/4 c. water Boil in sauce pan for 2 to 3 minutes and pour all of it over hot cake while still in the pan. Leave 30 minutes, then turn over on plate. Enjoy. Margaret Reek Rochester Institute of Technology ritcv!mmr