1/4 c Butter or margarine,

-softened 1/4 c Sugar

2 Eggs

3/4 c Molasses

1 1/2 c Finely chopped mixed candied

-fruit 1/2 c Finely chopped yellow

-candied pineapple 1/2 c Chopped pecans

1 1/2 c All-purpose flour, divided

1 1/2 t Baking powder

3/4 t Baking soda

1/2 t Salt

1 t Ground cinnamon

1/2 t Ground allspice

3/4 c Milk

Brandy Sauce-separate recipe 10 To 12 sugar cubes

Lemon extract (opt.) Combine butter and 1/4 C sugar in a large mixing bowl; beat with a wooden spoon until well blended. Add eggs and molasses, mixing well. Dredge candied fruits and pecans in 2 T flour; set aside. Combine remaining flour and next 5 ingredients; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir fruit mixture into batter. Spoon batter into a greased and floured 2 quart ring mold. Cover with foil. Bake at 350 for 1 1/2 hours. Unmold onto serving platter. Spoon Brandy Sauce over pudding. If desired, soak sugar cubes in lemon extract. Arrange soaked sugar cubes evenly around heat-proof serving platter, and ignite just before serving. Di Note: Don't drink too much before flaming this one on . I did, and let us say...it was a very interesting moment... Di Pahl's personal recipes-1994