Steamed Fruit Pudding

These steamed puddings are really more like a cake than anything else. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

• 1  egg, well beaten
• 1⁄2 cup sugar
• 1⁄2 teaspoon salt
• 3  tablespoons butter
• 1  cup  pineapple juice
• 1⁄4 cup raisins, chopped
• 1⁄2 cup  nuts, chopped
• 1  cup dates, chopped
• 1  teaspoon vanilla extract
• 1 1⁄2 cups flour, sifted
• 1  teaspoon baking powder
• 3⁄4 teaspoon baking soda
• 1⁄4 teaspoon nutmeg
• 1  teaspoon ground cinnamon

Directions

1. Add sugar, salt, butter, and pineapple juice to the beaten egg; heat.
2. Stir in raisins, nuts, dates and vanilla; mix well.
3. Sift together the dry ingredients and add to the mixture.
4. Pour into a well-greased mold, cover tightly and steam for an hour.
5. Transfer to a 250F oven and bake for an hour.
6. Unmold and serve with Recipe #315136 or the dessert sauce of your choice.