Steamed Currant Cake Best Dishes

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Steamed Currant Cake

"A rich heavy steamed cake served warm with hard sauce drizzled over it. Grease and flour the pan WELL. Bake in a loaf pan, espresso can or a pudding mildew."

Ingredients :

three/4 cup all-motive flour
half teaspoon floor cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 cup lard
3/4 cup white sugar
2 eggs, crushed
1 cup chopped walnuts
2/3 cup chopped raisins
2/3 cup dried currants
2/three cup chopped dates
1 cup sparkling bread crumbs
1/2 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

Grease and flour a 9x5 inch loaf pan and line bottom with parchment paper. Sift together the flour, cinnamon, nutmeg, baking soda and salt. Set aside. Place a rack inside the backside of a massive pot, over medium heat, and fill to the top of the rack with boiling water.
In a huge bowl cream the lard and sugar till fluffy. Beat within the eggs. Mix in the walnuts, chopped raisins, currants, dates, bread crumbs, and orange juice. Stir in the flour combination till smooth. Pour into organized 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 as it evaporates. Serve warm with Hard Sauce.
To make the Hard Sauce: In a saucepan cream 2 tablespoons butter and 3/4 cup confectioners' sugar. Add 1/eight cup boiling water and 1/eight cup brandy. Cook, stirring, until clean and pour over character servings.

Notes :

Reynolds® parchment can be used for simpler cleanup/elimination from the pan.

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