Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/4 cup Butter or margarine softened
- 1/4 cup Sugar
- 2 Eggs
- 3/4 cup Molasses
- 1 1/2 cup Finely chopped mixed candied fruit
- 1/2 cup Finely chopped yellow candied pineapple
- 1/2 cup Chopped pecans
- 1 1/2 cup All-purpose flour, divided
- 1 1/2 tbsp Baking powder
- 3/4 tbsp Baking soda
- 1/2 tbsp Salt
- 1 tbsp Ground cinnamon
- 1/2 tbsp Ground allspice
- 3/4 cup Milk
- ==
Directions
Combine butter and ¼ c sugar in a large mixing bowl.
Beat with awooden 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 creamedmixture alternately with milk, beginning and ending with flourmixture.
Stir fruit mixture into batter.
Spoon batter into a greased and floured 2 quart ring mold.
Cover withfoil.
Bake at 350°F for 1 ½ hours.
Unmold onto serving platter.
Spoonbrandy sauce over pudding.
If desired, soak sugar cubes in lemonextract.
Arrange soaked sugar cubes evenly around heat-proof servingplatter, and ignite just before serving.
My note: don't drink too much before flaming this one on.