Step 1

This recipe starts 24 hours in advance with the soaking of the raisins (or mixed dried/glacé fruit) in the rum or other spirit of choice. I soak them in a shallow airtight glass or plastic container. Stir them several times during the day. After 24 hours the fruit should have soaked up practically all of the rum. You can do this days or weeks in advance if you want. It makes no difference as long as they are stored in an airtight container.

Step 2

Grease a 9 or 10 inch springform pan very well and line it with parchment paper. This recipe can also be baked in a large tube pan/angel food cake pan that's been greased well, and with the bottom and sides lined with parchment paper.

Step 3

In a large saucepan melt the butter over medium heat and add the dates, brown sugar, molasses, and water.

Step 4

Bring to a gentle boil and very slowly simmer for 10 - 15 minutes or until the dates soften and form a thick paste, like the filling for date squares. Watch this carefully and stir often.

Step 5

Remove from heat and allow to cool for 30-45 minutes.

Step 6

When cool stir in the beaten eggs.

Step 7

Sift together the flour, baking powder, baking soda, ginger, cinnamon, allspice, nutmeg and cloves.

Step 8

Add about 1/2 of the dry ingredients to the date mixture and fold in until almost completely incorporated.

Step 9

Fold in the soaked dried fruit and then finally the last half of the dry ingredients. Transfer the batter to the prepared pan and spread evenly.

Step 10

Bake in a preheated 300 degree oven.

Step 11

Baking time will depend on the pan you are using. My 9 inch springform pan took just over 2 hours. A 10 inch springform pan might take slightly less time, as might a tube pan. Watch it carefully. When a wooden toothpick inserted in the centre comes out clean it is done. Test at a few points around the centre to be sure.

Step 12

Cool for up to an hour in the pan before turning it out onto a wire rack to cool completely to room temperature.

Step 13

At this point you can poke small holes in the top and bottom of the cake with a bamboo skewer and pour on 4 ounces of dark rum or your favorite brandy or other spirits suggested in the recipe notes. Slowly spoon half the rum on the top, wait ten minutes, then flip it over, poke holes again and pour the remaining half on the bottom.

Step 14

Soak several layers of cheesecloth in additional rum if you like and wrap completely around the pudding, then cover with several layers of plastic wrap and store in a COOL place.

Step 15

You can serve this pudding at room temperature or slightly warm the individual servings in the microwave for 20 seconds before serving with a rum sauce.