Description
Dense, moist cake reminiscent of the Victorian dessert, this figgy pudding was the perfect finale to a chestnut-stuffed, Christmas goose dinner. Serve warm with whipped cream flavored with liqueur.
Ingredients
- 1 ¾ cups buttermilk
- 12 ounces dried Calimyrna figs, coarsely chopped
- 1 ½ cups white whole-wheat flour (such as King Arthur®)
- 1 cup white sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 eggs
- 1 ½ cups dry bread crumbs
- ½ cup butter, melted
- 1 (2.45 ounce) package sliced almonds
- 3 tablespoons orange marmalade
- 1 tablespoon grated orange zest
- ½ teaspoon orange-vanilla flavoring (such as Fiori di Sicilia® (Optional)
Instructions
- Gently heat buttermilk and figs in a saucepan over medium-low heat until softened
- 10 to 15 minutes; set aside until cool.
- Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan. Grease one side of a sheet of aluminum foil.
- Sift flour
- sugar
- baking powder
- nutmeg
- cinnamon
- and salt together into a bowl.
- Beat eggs in a separate
- large bowl with an electric mixer on high speed for 1 minute. Add the cooled fig and buttermilk mixture
- bread crumbs
- melted butter
- almonds
- orange marmalade
- orange zest
- and orange-vanilla flavoring; beat on low speed until blended.
- Gradually mix in the sifted flour mixture until just incorporated. Spoon batter into the prepared pan and cover with the greased foil.
- Bake in the preheated oven until firm and pulling away from sides of the pan
- 1 hour 15 minutes to 2 hours.
- Remove from the oven and let cool in the pan for 10 minutes. Turn out onto a wire rack.
Prep Time: 15 mins
Cook Time: 2 hrs 10 mins
Total Time: 2 hrs 35 mins
Servings: 10