I know where that reshipe came frum. *hic* !!! >-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.
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