nice recipe Jostein. I hope to try it sometime. But without the.... eggs <g> (as some here at home wouldnt have it otherwise) -Sridhar
> > Looks nice. > > -Reminds me... Recently got a recipe for an English christmas cake > that looks pretty good. Haven't tried it yet, as I'm a little short on > one of the main ingredients... > Jostein > > English Christmas cake > ---------------------- > > 1 cup butter 1 teaspoon baking soda > 1 cup sugar 1 tablespoon lemon juice > 4 large eggs 1 cup brown sugar > 1 cup dried fruit 1 cup nuts > 1 tsp baking powder 1 or 2 quarts of aged whiskey > > Before you start, sample the whiskey to check for quality. Good ain't > it? > Now go ahead. Select a large mixing bowl, measuring cup, etc. Check > the whiskey again as it must be just right. To be sure the whiskey is > of the highest quality, pour 1 level cup into a glass and drink it as > fast as you can. > > Repeat. > > With an eclectic mixer, beat 1 cup of butter in a large fluffy boul. > > Add 1 teaspoon of sugar and beat the hell out of it again. Meanwhile, > at this parsnicular point in time, wake sure that the whixey hasn't > gone bad while you weren't lookin'. Open second quart if nestessary. > > Add 2 large leggs, 2 cups fried druit an'beat'til high. If druit gets > shtuck in peaters, just pry the minsters loosh with a drewscriver. > > Example the whikstey again, shecking confistancy, then shift 2 cups of > salt or destergent or whatever, like anyone gives a dang. > > Chample the whitchey shum more. > > Shitf in shum lemon zhoosh. Fold in chopped sputter and shrained > nuts. > > Add 100 bablespoons of brown booger or whushever's closhest and mix > well. > > Greash ubben and turn the cakey pan to 350 decrees. Now pour the > whole mesh into the washin'machine and set on sinsh shycle. > > Check dat whixney wunsh more and pash out. >
