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# An Accountant’s Fruitcake Recipe
- URL: https://bklyner.com/an-accountants-fruitcake-recipe-sheepshead-bay/
- Published: 2010-12-21T14:37:11.000Z
- Updated: 2010-12-21T14:37:11.000Z
- Author: Ned Berke
- Tags: #API-Imported

*Tuesday Tips is a series of articles from local experts to help you save money, make better decisions and plan for a better future. Well, that’s what it usually is, anyway. This week we go in a slightly different direction.*

Fruitcake Recipe

Ingredients:

\*One cup water  
\*One cup sugar  
\*Four large eggs  
\*Two cups of dried fruit  
\*One teaspoon baking soda  
\*One teaspoon salt  
\*One cup brown sugar  
\*Lemon juice  
\*Nuts  
\*One bottle whisky

Step One:

- Sample the whisky to check for quality. Take a large bowl. Check the whisky again. To be sure it is the highest quality. Pour one level cup and drink.
- Repeat.

Step Two:

- Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again.
- Make sure the whisky is still okay. Cry another tup. Turn off the mixer.

Step Three:

- Break two leggs 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.

Step Four:

- Sample the whisky to check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Check the whisky.
- Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find.

Step Five:

- 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 whisky again, and go to bed.

Merry Christmas!

*Joseph Reisman, of Joseph S. Reisman & Associates, has been serving tax prep and business accounting expertise from his Coney Island Avenue office for more than 25 years. Check out [the firm’s website](http://www.taxhelp1040.com/?ref=bklyner.com).*