Plum Pudding is a traditional English holiday dessert. Try to start at least a week in advance for the flavors to marinade together. It's a rich dessert, and this recipe makes 3 medium cakes. If not, a couple of days will be fine.
1/4 lb. citron (candied lemon peel, found with the dried fruits in the grocery store)
1 lb. raisins
1 lb. currants
1 lb. prunes
1/2 lb. dates
1/2 lb. cherries
1/2 lb. walnuts
1 pint red wine
Combine all fruit ingredients in a large bowl and stir together. Set aside and stir once a day for about a week for all the flavors to marinade together, or if set for time, two days.
4 cups sifted flour
2 cups. sugar
1 lb. (4 sticks) butter, softened
4 tsp. baking powder
3 Tbsp. vanilla extract
1 Tbsp. ground cinnamon
1 Tbsp. ground nutmeg
2 tsp. ground cloves
1 cup granulated sugar
1 Tbsp. grated lime rind
Preheat oven to 325^. Line with foil and grease 3 formed molded pans, bundt pans, or angel food cake pans.
Cream sugar and butter. Add eggs. Mix in vanilla, spices, sugar, and lime. Fold in the sifted flour. Stir in the fruit and baking powder. Consistency should be softly dropping.
Fill each pan two-thirds full. Place in pans in baking dishes and pour boiling water in the baking dish around the pans, so that water comes at least 1-inch up the sides. Bake for 1 to 1 1/2 hours, or until cakes are done by checking with a toothpick in the center.
Serve warm with hard sauce.
1/2 cup butter, softened
2 cups sifted powdered sugar
1 tsp. vanilla extract or brandy
Cream butter with powdered sugar until light and fluffly. Add vanilla or brandy. Spoon over cake at serving time.
These cakes may be made ahead of time and kept in the refrigerator or frozen. Steam in the oven to reheat before serving.