Yield: 1 Servings
|4 slices||Bread; torn up|
|2 teaspoons||Ground cinnamon|
|2 \N||Slightly beaten eggs|
|1 teaspoon||Ground cloves|
|1 cup||Light brown sugar|
|1 teaspoon||Ground mace|
|¼ cup||Orange juice|
|6 ounces||Finely chopped suet; (or ask butcher to grind it )|
|1 cup||Pitted dates; cut up|
|½ cup||Chopped; mixed candied fruits and peels|
|½ cup||Coarsely chopped walnuts|
Soak bread in milk; beat. Stir in eggs, sugar, juice, suet, and vanilla. In large bowl, combine flour with soda, salt, and spices. Add fruits and nuts.
Mix well Stir in bread mixture. Pour into well-greased 2-qt. mold. Cover with foil; tie with string. Place on metal rack or trivet in slow-cooking pot with 1 inch water. Cover pot and cook on high for 5 to 6 hours. Cool in pan 10 minutes; unmold. Serve warm, plain, or with hard sauce. Makes 10 to 12 servings.
Recipe by: CROCKERY COOKERY 1975 Posted to recipelu-digest Volume 01 Number 414 by ctlindab@... on Dec 29, 1997