1/4 cup butter or margarine, softened
1/4 cup sugar
3/4 cup molasses
1 1/2 cup finely chopped mixed candied fruit
1/2 cup finely chopped yellow candied pinea; pple
1/2 cup chopped pecans
1 1/2 cup all-purpose flour, divided
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup milk
1 brandy sauce-separate recipe
10 to 12 sugar cubes
1 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.
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