That 's the recipe I used last year! :-)
"Christie, Scott" wrote:
> Time for some levity - don't ask if the Scotch is the black or silver label!
>
> Fruitcake Recipe
>
> 1 cup water
> 1 cup sugar
> 4 large eggs
> 2 cups dried fruit
> 1 teaspoon baking soda
> 1 teaspoon salt
> 1 cup brown sugar
> lemon juice
> nuts
> 1 gallon scotch
>
> Sample the scotch to check for quality. Take a large bowl. Check the
> scotch again to be sure it is of the highest quality. Pour one level cup
> and drink. Repeat. Turn on the electric mixer; beat 1 cup butter in a
> large, fluffy bowl. Add 1 teaspoon sugar and beat again. Make sure the
> scotch is still OK. Cry another tup. Turn off mixer. Break 2 legs and add
> to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the
> fried druit gets stuck in the beaterers, pry it loose with a drewscriver.
> Sample the scotch to check for tonsisticity. Next, sift 2 cups of salt.
> Or something. Who cares? Check the scotch. Now sift the lemon juice and
> strain your nuts. Add one table. Spoon. Of sugar or something. Whatever
> you can find. Grease the oven. Turn the cake tin to 350 degrees. Don't
> forget to beat off the turner. Throw the bowl out of the window. Check the
> scotch again. Go to bed. Who the hell likes fruitcake anyway?
-- Ian Spencer <www.sunbeamalpine.org> '61 Harrington Alpine B9104782 OD HRO '62 Harrington Le Mans BH9115930 OD LRX
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