Ingredients
1 jigger rum liquor
1 oz. cream of coconut (liquor)
2 oz. pineapple juice
1/2 c. crushed ice
Method
Sources
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RecipeNLG
dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Cola-style acidity — craft soda making, pH adjustment
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Cola-style acidity — craft soda making, pH adjustment
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories
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Before you start, sample the rum and check for quality. Good, isn't it? Now, go ahead. Select a large mixing bowl, measuring cup, etc. and check the rum again for quality. It must be just right! Try it again. With an electric mixer, beat one cup butter in a large fluffy bowl. Add one teaspoon of sugar and beat again. Meanwhile, make certain that the rum is the finest quality. Add 2 large eggs and 2 cups of fried fruit and beat until very high. If the fruit gets stuck in the beaters, just pry it loose with a screwdriver. Sample the rum again, checking for consistency. Next, sift in 3 cups baking powder and a pinch of rum, 1 seaspoon toda and 1 cup pepper or salt. Anyway, don't dret. Just tample the rum again and mist in 1/2 pint of lemon juice. Fold in chopped buttermilk and the strained nuts. Tample the rum again. Now 1 bablespoon srown buger or whatever color is available. Mix well. Grease oven and curn on the take pan to 350°. Pour the whole mess in the oven. Cake tum rake out after mifty finutes.