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| 1/4 Tasse | Butter or margarine, softened |
| 1/4 Tasse | sugar |
| 2 | eggs |
| 3/4 Tasse | molasses |
| 1 1/2 Tasse | Finely chopped mixed candied fruit |
| 1/2 Tasse | Finely chopped yellow candied pineapple |
| 1/2 Tasse | pecans chopped |
| 1 1/2 Tasse | all-purpose flour divided |
| 1 1/2 Teelöffel | baking powder |
| 3/4 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 1 Teelöffel | cinnamon ground |
| 1/2 Teelöffel | allspice gound |
| 3/4 Tasse | milk |
| | Brandy Sauce-separate recipe |
| 10 | To 12 sugar cubes |
| | Lemon extract (opt.) |
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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 <G>. I did, and let us say...it was a very interesting moment...
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