| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sifted all purpose flour |
| 1/4 |
c |
Soft shortening |
| 1 |
ts |
Baking soda |
| 1 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs, well beaten |
| 1/2 |
ts |
Cinnamon |
| 2 1/2 |
c |
Shredded apples |
| 1/4 |
ts |
Crushed cardamom seeds |
| 1/2 |
c |
Golden raisins |
INSTRUCTIONS
Hard Sauce Fresh Cranberry Sauce
Mix and sift flour, baking soda, salt and spices. Combine shortening,
sugar, and eggs; beat until smooth and light. Stir in apples and raisins.
Add flour mixture; mix well. Spoon into well-greased 1-1/2 quart pudding
mold, filling 2/3 cup full. Cover tightly. Set on rack in large kettle.
Add enough boiling water to reach halfway up the mold. Cover kettle; bring
to boil. Reduce heat. Boil gently for 2 hours. Remove mold to cake rack;
let stand 5 minutes. Loosen edges; invert on serving dish. Serve with hard
sauce and fresh cranberry sauce. Makes 6 to 8 servings.
From: The Apple Kitchen Cookbook Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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