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Categories:
brown sugar ground cinnamon ground nutmeg ground cloves salt vanilla pudding walnuts dark raisin butter sugar lemon rind orange rind
Viewed: 70 - Published at: 6 years agoIngredients
- 1 12 cups dark brown sugar
- 3 tablespoons ground cinnamon
- 1 tablespoon ground nutmeg
- 12 teaspoon ground cloves
- 1 dash salt
- 3 (7 1/2 ounce) cans refrigerated biscuits (NOT BUTTERMILK)
- 1 (3 ounce) package vanilla pudding mix (NOT INSTANT)
- 12 cup chopped walnuts, toasted
- 13 cup dark raisin
- 12 cup butter, melted
- 34 cup granulated sugar
- 2 tablespoons lemon rind, grated
- 2 tablespoons orange rind, grated
Method
- Preheat oven to 375 degrees F.
- Lightly grease10-inch Bundt cake pan.
- Combine 1 cup brown sugar, cinnamon, nutmeg, cloves, salt in a zip-lock plastic bag.
- Separatge and cut the biscuits in quarters; shake in plastic bag to generously coat.
- Set aside.
- In a small bowl mix together combine 1/2 cup of brown sugar, pudding mix, walnuts, raisins, and butter; give a good stir unitl all of these ingredients are moistened.
- Spoon half of the pudding mixture into the prepared Bundt pan.
- Layer the biscuits over the pudding mixture; spoon the remaining evenly over the top.
- Repeat layer until biscuits are used.
- (LAYER LIKE BRICKS.
- ).
- Combine the white granulated sugar and grated rinds.
- Sprinkle evenly over biscuits.
- Bake for 20 minutes, cover with foil and bake an additional 5 mintues or until biscuits in the center are done.
- Invert immediately onto a serving plate; let the pan remain until the sugary-goo and walnuts slide out.
- Serve warm with a large glass of cold milk or a piping-hot cup of coffee -- What a delicious way to start the day!
