My Favorite Rum Cake Recipe

Even if you don't cook, you will love this recipe.
Best rum cake ever!

You will need:

1 tsp. Sugar
1 or 2 quarts rum
1 cup dried fruit
brown sugar
1 tsp. Soda
1 cup butter
2 large eggs
baking powder
lemon juice
nuts


Before starting, sample rum to check quality.  Select large mixing bowl, measuring cup, etc.  Check rum again. It must be just right. To be sure rum is of proper quality, pour 1 level cup of rum into a glass and drink it as fast as you can.  Repeat.  With electric mixer, beat 1 cup butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanshile, it’s important to make sure the rum is of the hightest quality.  Try another cup.  Open 2^nd quart if necessary.  Add 2 arge leggs, 2 cups fried druits, and beat till high.  If druit gets stuck in beats, just pry loose with a drewscriver.  Sample rum again, for cinscistincy.  Next, sift 3 cups pepper or salt (really doesn't matter).  Sample wum agian.  Sift 1 pint lemon goose, fold in chopped butter & strained nuts. Add 1 bablespoon of brown thugar (or whatever color you can find).  Wix mel.  Grease oven.  Turn cake  pan to 350 gredees.  Pour the whole mess into koven and ake.
Check rum again and bo to ged.

Bon Appetit...

Peppermint Bark Recipe

This is one of my family's favorites!

Yield: Makes 1 1/2 pounds or one 11-by-17-inch sheet  

Ingredients:

 1 - 24 oz. pkg vanilla flavored almond bark
 6 large candy canes

1/4 - 1/2 tsp. peppermint oil.

Directions:

1. Line an 11-by-17-inch baking sheet with waxed paper, and set aside.
2. Melt almond bark per the instructions on the back of the package.  I use the microwave method.
3. put candy canes in a large, sturdy ziplock bag and pound into small pieces.   Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to one week.

Enjoy!