Steamed Currant Cake

A rich heavy steamed cake served warm with hard sauce drizzled over it. Grease and flour the pan WELL. Bake in a loaf pan, coffee can or a pudding mold.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 430 Calories

Ingredients

• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• 1 cup chopped walnuts
• ¾ cup white sugar
• ½ teaspoon ground cinnamon
• 2 eggs, beaten
• 2 tablespoons butter
• ¾ cup confectioners' sugar
• ¾ cup all-purpose flour
• ½ cup orange juice
• 1 cup lard
• ⅔ cup chopped raisins
• 1 cup fresh bread crumbs
• ⅔ cup dried currants
• ⅔ cup chopped dates
• ⅛ cup boiling water
• ⅛ cup brandy

Recipe Instructions

Step 1

Grease and flour a 9x5 inch loaf pan and line bottom with parchment paper. Sift together the flour, cinnamon, nutmeg, baking soda and salt. Set aside. Place a rack in the bottom of a large pot, over medium heat, and fill to the top of the rack with boiling water.

Step 2

In a large bowl cream the lard and sugar until fluffy. Beat in the eggs. Mix in the walnuts, chopped raisins, currants, dates, bread crumbs, and orange juice. Stir in the flour mixture until smooth. Pour into prepared pan.

Step 3

Cover the top with 2 layers of parchment paper and tie down with string. Place the pan on the rack. Cover pot and steam cake for 3 hours. Make sure to add water as it evaporates. Serve warm with Hard Sauce.

Step 4

To make the Hard Sauce: In a saucepan cream 2 tablespoons butter and 3/4 cup confectioners' sugar. Add 1/8 cup boiling water and 1/8 cup brandy. Cook, stirring, until clear and pour over individual servings.