Baked Christmas Pudding with Brandy Sauce

Ingredients

 * /4 cup  Butter or margarine softened
 * 1/4 cup Sugar
 * 2 Eggs
 * 3/4 cup Molasses
 * 1 1/2 cup Finely chopped mixed candied fruit
 * 1/2 cup Finely chopped yellow candied pineapple
 * 1/2 cup Chopped pecans
 * 1 1/2 cup All-purpose flour, divided
 * 1 1/2 tbsp Baking powder
 * 3/4 tbsp Baking soda
 * 1/2 tbsp Salt
 * 1 tbsp Ground cinnamon
 * 1/2 tbsp Ground allspice
 * 3/4 cup Milk

Brandy Sauce

 * 10 To 12 sugar cubes
 * Lemon extract (opt.)

Directions
Combine butter and ¼ c sugar in a large mixing bowl. Beat with awooden spoon until well blended. Add eggs and molasses, mixing well. Dredge candied fruits and pecans in 2 t flour; set aside. Combine remaining flour and next 5 ingredients Add to creamedmixture alternately with milk, beginning and ending with flourmixture. Stir fruit mixture into batter. Spoon batter into a greased and floured 2 quart ring mold. Cover withfoil. Bake at 350°F for 1 ½ hours. Unmold onto serving platter. Spoonbrandy sauce over pudding. If desired, soak sugar cubes in lemonextract. Arrange soaked sugar cubes evenly around heat-proof servingplatter, and ignite just before serving.
 * My note: don't drink too much before flaming this one on.