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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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