Saturday, October 13, 2012


I found this recipe in an old "falling apart" cookbook I bought at an auction.  I have no idea of its origin.  I think it might have been an old 1960s Southern Living Desserts Cookbook but can't be sure.

6 tbsp. butter
3/4 c. sugar
2 eggs
2 1/4 c. sifted all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 c. cranberries
1/2 c. chopped pecans
Eggnog Dessert Sauce

Cream the butter and sugar in a large mixing bowl, then add eggs, one at a time.  Sift the flour, baing powder and salt together and add to creamed mixture alternately with milk.  Stir in the creanberries and pecans.  Turn into a 6-cup greased mold and cover with foil.  Press foil tightly around edges and secure with rubber band or string.  Place mold on a rack in a dettle and pour enough water into kettle to come ahlfway up on mold.  Bring water to boil and cover tightly.  Reduce heat to simmer.  Steam for 1 hour and 30 minutes to 2 hours or until done.  Let stand for 10 minutes, then unmold.  Serve with Eggnog Dessert Sauce.  Pudding may be refrigerated for several days or cooled, wrapped and frozen for several months.  Thaw in refrigerator, if frozen, then wrap in foil.  Bake at 325 degrees for about 45 minutes.  10-12 servings.


1 cup butter
1 1/2 cups sugar
1 cup eggnog
1/2 tsp rum extract

Combine the butter, sugar, and eggnog in a saucepan.  Cook over low heat, stirring occasionally, until heated through, then stir in rum extract.  3 cups.

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