1/4 c Butter or margarine, -softened 1/4 c Sugar 2 Eggs 3/4 c Molasses 1 1/2 c Finely chopped mixed candied -fruit 1/2 c Finely chopped yellow -candied pineapple 1/2 c Chopped pecans 1 1/2 c All-purpose flour, divided 1 1/2 t Baking powder 3/4 t Baking soda 1/2 t Salt 1 t Ground cinnamon 1/2 t Ground allspice 3/4 c Milk Brandy Sauce-separate recipe 10 To 12 sugar cubes Lemon extract (opt.) Combine butter and 1/4 C sugar in a large mixing bowl; beat with a wooden spoon until well blended. Add eggs and molasses, mixing well. Dredge candied fruits and pecans in 2 T flour; set aside. Combine remaining flour and next 5 ingredients; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir fruit mixture into batter. Spoon batter into a greased and floured 2 quart ring mold. Cover with foil. Bake at 350 for 1 1/2 hours. Unmold onto serving platter. Spoon Brandy Sauce over pudding. If desired, soak sugar cubes in lemon extract. Arrange soaked sugar cubes evenly around heat-proof serving platter, and ignite just before serving. Di Note: Don't drink too much before flaming this one on . I did, and let us say...it was a very interesting moment... Di Pahl's personal recipes-1994
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