Steamed Currant Cake So Tasty
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| Steamed Currant Cake |
"A rich heavy steamed cake served heat with hard sauce drizzled over it. Grease and flour the pan WELL. Bake in a loaf pan, espresso can or a pudding mildew."
Ingredients :
- 3/4 cup all-cause flour
- half teaspoon floor cinnamon
- half of teaspoon ground nutmeg
- 1 teaspoon baking soda
- half teaspoon salt
- 1 cup lard
- 3/four cup white sugar
- 2 eggs, crushed
- 1 cup chopped walnuts
- 2/three cup chopped raisins
- 2/3 cup dried currants
- 2/three cup chopped dates
- 1 cup sparkling bread crumbs
- half of cup orange juice
- 2 tablespoons butter
- three/4 cup confectioners' sugar
- 1/8 cup boiling water
- 1/eight cup brandy
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 3H20M |
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- Grease and flour a 9x5 inch loaf pan and line backside with parchment paper. Sift collectively the flour, cinnamon, nutmeg, baking soda and salt. Set aside. Place a rack within the backside of a huge pot, over medium warmth, and fill to the top of the rack with boiling water.
- In a massive bowl cream the lard and sugar until fluffy. Beat within the eggs. Mix within the walnuts, chopped raisins, currants, dates, bread crumbs, and orange juice. Stir in the flour aggregate till easy. Pour into prepared pan.
- Cover the top with 2 layers of parchment paper and tie down with string. Place the pan at the rack. Cover pot and steam cake for three hours. Make sure to add water because it evaporates. Serve warm with Hard Sauce.
- To make the Hard Sauce: In a saucepan cream 2 tablespoons butter and three/4 cup confectioners' sugar. Add 1/8 cup boiling water and 1/8 cup brandy. Cook, stirring, until clean and pour over man or woman servings.
Notes :
- Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.
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