Rating: 4.5 stars
28 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
2 hrs 10 mins
additional:
10 mins
total:
2 hrs 35 mins
prep:
15 mins
Servings:
10
Yield:
1 tube pan
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan.

  • Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl.

  • 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.

  • 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.

Cook's Note:

Fiori di Sicilia is a floral orange flavoring used in Italian Pandoro. Although not absolutely necessary for this recipe, I thought it added an exotic what-is-that-flavor to the dessert.

Nutrition Facts

465 calories; protein 10.4g; carbohydrates 75.3g; fat 16.1g; cholesterol 75.2mg; sodium 610.1mg. Full Nutrition
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