Prep Time: 15 mins
Cook Time: 1 hr 25 mins
Additional Time: 10 mins
Total Time: 1 hr 50 mins
Yield: 1 bundt cake
- 1 ¾ cups buttermilk
- 1/2 cup dried figs, coarsely chopped
- 1/2 cup dried pitted dates
- 1 ½ cups white whole-wheat flour
- 2 cups water
- 1 cup packed brown 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, softened
- 1 tbsp molasses
- 1 small apple, peeled, cored, and grated
- 1 cup dried currants or raisins
- 1 (2.45 ounce) package sliced almonds, finely chopped
- 2 tbsps. finely chopped candied orange peel
- 2 tbsps. finely chopped candied lemon peel
- 3 tablespoons orange marmalade
- 1 tablespoon grated orange zest
- ½ teaspoon orange-vanilla flavoring
- 1 stick unsalted butter, softened
- 1 ½ cups confectioners’ sugar
- ½ teaspoon vanilla extract
- 2 1/2 ounces dark chocolate, grated
- whip cream for garnish
- zest of one small orange
- Gather all ingredients
- 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. Grease a tube pan. Grease one side of a sheet of aluminum foil.
- Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.
- 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, candied fruit, 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. Fill halfway.
- Bake in the preheated oven until firm and pulling away from sides of the pan, 1 hour 15 minutes to 2 hours.
- Prepare the sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.
- Remove from the oven and let cool in the pan for 10 minutes. Turn out onto a wire rack.
- Pour the sauce over the pudding allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.
Note: The cake will not be completely solid but will have a little jiggle to it.
***Can also make these in muffin tins and cook for 20-25 minutes.