Grandpa'S High Hat

• 1 c. sugar
• 1/3 c. butter
• 1 tsp. cream of tartar
• 1 Tbsp. New Orleans molasses
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/2 tsp. allspice
• 1 c. raisins
• 1 c. currants
• 1 1/2 c. milk
• bread crumbs
• 3 c. flour
• 1/8 lb. butter
• 1 1/2 c. confectioners sugar
• brandy or whiskey

1. Combine sugar, butter, cream of tartar, molasses, baking soda, cinnamon, allspice, cloves, raisins and currants.
2. Add milk and enough bread crumbs to absorb milk while mixing.
3. Slowly add flour until mix is consistency of gingerbread.
4. Put in buttered 3-pound Crisco or coffee can with lid.
5. Steam 3 hours in water at 3/4 level of can (add water as needed).
6. Mix butter and confectioners sugar to make hard sauce.
7. Brandy or whiskey is optional.
8. Form into 1-inch balls which can be rolled in colored sugar.
9. Serve.

sugar, butter, cream of tartar, new orleans, baking soda, cinnamon, allspice, raisins, currants, milk, bread crumbs, flour, butter, confectioners sugar, brandy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=928180 (may not work)