This recipe shares the flavors of a traditional figgy pudding, but its cake-like texture is different than the original steamed variety. The pungent spices balance well with the creamy rum sauce and its wonderful aromas make this cake a great choice for holiday celebrations.Print
Figgy Pudding Cake
This super-moist cake is rich with the flavors of cinnamon, cardamom, allspice, nutmeg and figs that are perfectly complemented by the creamy rum sauce.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Baking
- 1/2 cup butter, softened
- 2 eggs
- 1 cup molasses
- 1 teaspoon grated orange peel
- 1 cup buttermilk
- 1 teaspoon rum extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 2–1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups dried figs, stems removed, finely chopped
- 1/2 cup toasted walnuts, chopped
For the sauce:
- 1–1/2 cups heavy cream, divided
- 2 tablespoons cornstarch
- 1/4 cup sugar
- 1/4 cup dark rum
- 1/4 teaspoon rum extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon freshly ground nutmeg, more for garnish
- Preheat the oven to 325°F. Generously grease a 10-inch tube pan.
- In a large mixing bowl, cream the butter until light and fluffy. Add the eggs and molasses and beat until blended. Stir in the orange peel, buttermilk, rum extract, cinnamon, cardamom, nutmeg, allspice and cloves.
- In a separate bowl, sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the butter-egg mixture and blend well. Mix in the dried figs and toasted walnuts and blend until well incorporated. Spoon the batter into the prepared tube pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the pan, then carefully remove to a wire rack. Serve in slices with rum sauce.
Prepare the sauce:
- In a small bowl, mix 1/2 cup of the cream with the cornstarch. Set aside.
- Place the remaining cream, sugar, rum, rum and vanilla extracts and nutmeg in a small saucepan. Heat over medium heat until the sugar is dissolved and the mixture begins to bubble. Add the cream-cornstarch mixture and continue cooking until the sauce is smooth and thick. Drizzle the sauce over individual slices of the cake and top with a bit of additional nutmeg if desired. Store leftover sauce, tightly covered, in the refrigerator.
The cake keeps 4 to 5 days refrigerated, up to 4 weeks in the freezer.