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Ingredients
- 1 cup sugar
- 1/2 cup all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup dark corn syrup
- 2 eggs, beaten
- 4 cups (8 slices) finely cubed white bread
- 1/2 cup raisins
- 1/2 cup chopped pecans
- 1/2 cup butter, melted
Details
Preparation
Step 1
1. Heat the oven to 350°F. Grease a 12-cup Bundt pan. If using a 10-cup pan, fill 3/4 full and make 3 to 4 cupcakes with the remaining batter.
2. In a large mixing bowl, stir together the sugar, flour, soda, cinnamon, cloves and salt. Add the milk, dark corn syrup and eggs; mix well. Fold in all of the remaining ingredients. Spoon into the prepared pan; cover tightly with foil.
3. Place a rack or trivet in the bottom of a Dutch oven or roasting pan, large enough to hold your Bundt pan. Place the filled Bundt pan on the rack and place in the oven. Fill the roasting pan or Dutch oven with enough hot water to come 2/3 of the way up the outside of the Bundt pan.
4. Bake for 2 1/4 hours, adding more hot water if needed. Immediately loosen the sides of the pudding with a plastic knife when removed from the oven. Let stand for 15 minutes. Invert onto a serving plate. The top of the cake appears moist and there is a pudding-like bottom. Serve with warm Rich Lemon or Rum Sauce. 16 servings.
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