Christmas Rum Cake

Once again this year I've had requests for my Christmas Rum Cake recipe so here goes:
Please keep in your files as I am beginning to get tired of typing this up every year!

1 cup Sugar
2 sticks butter
1 tsp. Baking Powder
1 cup Water
1 tsp. Salt
1 cup Brown Sugar
Lemon Juice
4 Large Eggs
1 Bottle Rum
2 cups Dried Fruit


Sample the Rum to check quality,

Take 1 large bowl, check the Rum again to be sure it is of the highest quality.  Repeat.

Turn on the electric mixer.  Beat one cup of butter in a large fluffy bowl.  Add 1 teaspoon of sugar and some brown sugar. Beat again.  At this point it is best to make sure the Rum is still OK.

Turn off the mixerer thingy. Break 2 eggs and add to the bowl and chuck in the dried fruit.
Pick the fruit up off the floor.  Add to bowl with more eggs and 1 tsp powered bacon.

Mix on the turner. If the fried druit getas stuck in the beaterers, just pry it loose with a drewscriver. Sample the Rum to test for tonsisticity.  Next, sift 2 cups of salt, or something.

Check the Rum. Now shift the lemon ice strain your nuts.  Add one table.  Add a spoon of sugar or somefink and whatever else you can find.  Greash the oven.  Bowl the pour into the tin cake.  Put cake tin in oven.   Get cake tin off floor and put contents back in. Open the oven door and insert cake.

Turn the cake tin 360 s and try not to fall over. Close oven door.  Set oven temperature to some numbers that look close to 325 or 753.  Don't forget to beat off the turner.

Finish the Rum and wipe the counter with the cat.