Moist Cake

Moist Cake
(pudding)

Flesh of orange (pureed)
1 1/2cps all purpose flour
1 ½ tsp baking powder
½ tsp ginger
½ tsp cinnamon
¼ tsp ground nutmeg
½ tsp salt
1 ½ cps sugar
1 stick (soft) butter
2 large eggs
1/4 cp apricot preserves
Pudding mold


In mixing bowl place butter, salt, pureed orange and sugar and beat till creamy. Sift flour, nutmeg, cinnamon and ginger into bowl. Pour dry mixture into butter mixture and now add one egg at a time and mix thoroughly. Spray nonstick material into mold and now pour batter into mold. Place mold into bigger stockpot and place boiling water up half way up the mold and bring water to boil, once boiling place lid on pot and reduce to simmer and cook for two hours. Check about every 30 min to see if you need to replace water. At the end to test, place toothpick into middle and if it comes out clean it is done. Once done pull out of water and turn out onto plate. In meantime take apricot preserves and place in microwave and heat for a minute or until smooth, now spoon preserves over the pudding and let it run over.