Steamed Currant Cake Good Recipes

Thursday, June 10, 2010

Steamed Currant Cake

"A rich heavy steamed cake served heat with tough 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-cause flour
1/2 teaspoon floor cinnamon
1/2 teaspoon floor 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/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
3/four cup confectioners' sugar
1/8 cup boiling water
1/8 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 collectively the flour, cinnamon, nutmeg, baking soda and salt. Set aside. Place a rack in the bottom of a large pot, over medium heat, and fill to the top of the rack with boiling water.
In a massive bowl cream the lard and sugar until fluffy. Beat in the eggs. Mix within the walnuts, chopped raisins, currants, dates, bread crumbs, and orange juice. Stir inside the flour aggregate till easy. 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 feature water because it evaporates. Serve heat 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 1/8 cup brandy. Cook, stirring, till clean and pour over person servings.

Notes :

Reynolds® parchment may be used for easier cleanup/elimination from the pan.

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