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Prep Time: 15 Minutes Cook Time: 130 Minutes |
Ready In: 145 Minutes Servings: 1 |
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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 3/4 cups buttermilk |
12 ounces dried calimyrna figs, coarsely chopped |
1 1/2 cups white whole-wheat flour (such as king arthur®) |
1 cup white sugar |
2 1/2 teaspoons baking powder |
1 teaspoon ground nutmeg |
1 teaspoon ground cinnamon |
1 teaspoon salt |
3 eggs |
1 1/2 cups dry bread crumbs |
1/2 cup butter, melted |
1 (2.45 ounce) package sliced almonds |
3 tablespoons orange marmalade |
1 tablespoon grated orange zest |
1/2 teaspoon orange-vanilla flavoring (such as fiori di sicilia® (optional) |
Directions:
1. Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.
2. Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan.
3. Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl.
4. Beat eggs in a large bowl with an electric hand mixer on high for 1 minute. Add fig-and-buttermilk mixture, bread crumbs, butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring to the beaten eggs; beat on low speed until blended. Gradually add flour mixture while beating until just incorporated into a batter. Spoon batter into prepared pan. Grease a sheet of aluminum foil; use to cover pan.
5. Bake in preheated oven until firm and pulling away from sides of the pan, about 2 hours. Set aside to cool for 10 minutes before removing from pan.
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