Double Decker Plum Pudding
|Shortening||3⁄4 Cup (12 tbs)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Soft bread crumbs||3 Cup (48 tbs) (4 Bread Slices)|
|Cocoa powder||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Snipped pitted dates||6 Ounce (1 Cup)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Chopped mixed candied fruits and peels||8 Ounce (1 Cup)|
|Grated orange peel||2 Teaspoon|
In large mixing bowl cream shortening and sugar; beat in eggs.
Stir together flour, baking powder, and salt; stir into creamed mixture alternately with milk and brandy.
Stir in soft bread crumbs.
Divide batter in half (about 2 3/4 cups for each half).
Combine molasses, cocoa, water, and spices; blend into half of batter along with dates and walnuts.
Turn into greased and floured 12-cup tube pan.
Mix candied fruits and orange peel into remaining batter.
Carefully spoon over batter in pan.
Cover tightly with foil.
Set tube pan in baking pan on oven rack.
Pour hot water around mold to depth of 1 inch.
Bake at 325° for 2 hours.
Let stand in mold for 15 minutes; unmold.