2/3 c Suet; chopped
2/3 c Candied orange peel; chopped
2/3 c Candied lemon peel; chopped
1 1/2 c Raisins
1 c Figs; chopped
2 c Graham crackers; crushed
1 tb Ground cinnamon
1 1/2 ts Ground ginger
1/2 ts Ground allspice
1/4 ts Ground nutmeg
1 ts Salt
1 c Sugar
8 1/4 oz Can crushed pineapple
1/3 c Raspberry preserves
4 Eggs
1/2 c Brandy
MMMMM---------------------ALMOND CREAM SAUCE--------------------------
3 1/8 oz Box vanilla pudding mix;
- not instant
1/2 ts Almond extract
1 c Whipping cream
1 c Milk
1/4 c Brandy
In a large bowl, combine and toss suet, orange and lemon peels,
raisins, figs, graham cracker crumbs, salt, and sugar. Blend
pineapple and all liquid with raspberry preserves. Stir into fruit
mixture. Beat eggs until foamy. Stir in brandy. Fold into fruit until
just blended. Turn into a well greased 2 qt pudding mold or 9 cup
bundt pan. Cover tightly. If bundt pan is used, press foil firmly
into outer edges and around center hole to cover completely. Place on
a rack in a large kettle. Pour boiling water into pan until it
reaches halfway up mold. Cover and steam for 4 hours in gently
boiling water. Remove from water. Cool 5 minutes. Invert on serving
plate and remove mold. Dust with powdered sugar, if desired. Top with
Almond Cream Sauce.
Almond Cream Sauce:
Blend all ingredients except brandy in a small saucepan. Heat to
boiling, stirring constantly. Remove from heat, stir in brandy. Serve
warm or cover tightly and chill well. Beat until smooth and creamy
before serving.
Yield: 2-1/2 Cups
Recipe by Holiday Dazzle Cookbook from Dole Pineapple
