| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 1 | c | Sugar |
| 6 | Eggs | |
| 1 | c | Raisins |
| 1 | c | Currants |
| 1 | c | Pecans |
| Flour | ||
| 2 | c | Breadcrumbs |
| 2 | ts | Cinnamon |
| 1/2 | ts | Cloves |
| 1/2 | ts | Allspice |
| 1 | c | Powdered sugar |
| 2 | To 5 Tbls butter | |
| 1/8 | ts | Salt |
| 1 | ts | Vanilla or |
| 1 | tb | Coffee, rum, whisky; brandy, or lemon jui |
| 1 | Egg or | |
| 1/4 | c | Cream |
INSTRUCTIONS
HARD SAUCE Preheat oven to 375 degrees. Beat butter until soft. Gradually add the sugar and blend until creamy. Beat in eggs one at a time. In a bowl, combine raisins, currants, and pecans and sprinkle lightly with flour. Add these ingredients to the butter mixture. Combine breadcrumbs, cinnamon, cloves, and allspice; stir these ingredients into the butter mixture. Bake in a greased tube pan or baking dish for about 1/2 hour. Serve with about 1 cup Hard Sauce. Hard Sauce: The basic ingredients of hard sauce are always the same, although proportions and flavoring may vary. In this recipe, the larger amount of butter is preferable. An attractive way to serve hard sauce on cold cake or pudding is to chill it and mold it with a small fancy cutter--or put it through and individual butter mold. Sift the powdered sugar. Beat butter until soft; add sugar gradually. Beat well until ingredients are well blended. Add the salt and flavoring. Beat in the egg or cream. Continue to beat until sauce is very smooth. Chill thoroughly. Posted to EAT-L Digest 01 Aug 96 Date: Fri, 2 Aug 1996 10:46:58 -0500 From: LD Goss <ldgoss@METRONET.COM>
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