Pumpkin Apricot Cake Recipe

 
Ingredients:
    Heat first three ingredients:
    3/4 cup dried apricots, chopped
    1/4 cup dried currants
    1/2 cup amaretto, warmed (coffee syrup)
    1 can (15-ounce) solid pack pumpkin
    3 large eggs, beaten
    1 cup all-purpose flour
    1-1/2 teaspoons ground cinnamon
    1/4 teaspoon each: nutmeg, allspice, and salt
    1 teaspoon baking soda
    2/3 cup brown sugar
    5 tablespoons butter
    1/2 cup chopped pecans

Instructions:
Step 1: Preheat oven to 400 degrees. Prepare batter according to the recipe for Pumpkin-Apricot Pudding, above. Grease a heatprooof pudding mold or six mini-bundt pans. Pour batter into molds. Place on rack set in roasting pan.

Step 2: Place pan in oven. Pour boiling water into pan until molds are covered two-thirds of the way. Cover with foil. Steam for 1-1/2 hours or until toothpick inserted in pudding comes out clean. Cool on wire rack; invert onto serving plates.

Grand lighting: The beauty of steamed pudding comes just before you serve it-- with an impressive flambe' presentation your guest will remember for years to come.

Here's how to do it:
Microwave 1/4 cup whiskey or brandy on High for 30 seconds; spoon over each pudding. Set the puddings out on the dining table, then ignite each with a match. The flames will last only a moment, but the effect is well worth the effort. Once the flame has gone out, top with whipped cream.