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120 minutes
Prep: 30 minutes
Cook: 90 minutes
263 calories per serving view nutrition facts
10 servings
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| 1/4 | cup | butter | or margarine, softened |
| 1/4 | cup | sugar | |
| 2 | large | eggs | |
| 3/4 | cup | molasses | |
| 1 1/2 | cups | mixed candied fruit | finely chopped |
| 1/2 | cup | candied pineapple | finely chopped |
| 1/2 | cup | pecans | chopped |
| 1 1/2 | cups | flour, all-purpose | divided |
| 1 1/2 | teaspoons | baking powder | |
| 3/4 | teaspoon | baking soda | |
| 1/2 | teaspoon | salt | |
| 1 | teaspoon | cinnamon | ground |
| 1/2 | teaspoon | allspice | ground |
| 3/4 | cup | milk | |
| 1 | x | brandy sauce | |
| 10-12 | each | sugar | cubes |
| 1 | x | lemon extract | (optional) |
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.
| % Daily Value* | |
| Total Fat 10.0g | 16% |
| Saturated Fat 4.0g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 223mg | 9% |
| Total Carbohydrate 40.0g | 13% |
| Dietary Fiber 1.0g | 5% |
| Sugars 20.0g | |
| Protein 4.0g | 9% |
| Vitamin A | 5% | Vitamin C | 0% | |
| Calcium | 10% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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