Figgy Pudding Cake
Figgy Pudding Cake combines rich fig preserves with nuts and a moist texture, perfect for festive occasions or cozy gatherings, offering a sweet, nutty flavor with a tender crumb.
Ingredients
Instructions
- Sift together the flour, baking powder, salt, sugar, and soda; add the oil, eggs, buttermilk, chopped nuts, fig preserves, and vanilla.
- Slowly blend all ingredients until well combined.
- Pour the batter into a greased Bundt or tube pan.
- Bake at 325°F (160°C) for 45 minutes.
- Check for doneness; may require longer baking in a Bundt pan.
- Serve plain or drizzled with powdered sugar icing.
Tips & Substitutions
For best results, sift the dry ingredients together thoroughly to ensure an even distribution of baking powder and soda. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. For added flavor, consider using walnuts or pecans instead of mixed nuts. If you prefer a sweeter cake, increase the sugar slightly. This cake pairs beautifully with Lucy'S Pound Cake.
Serving Suggestions
Serve Figgy Pudding Cake plain for a classic treat, or drizzle with powdered sugar icing for a touch of sweetness. It pairs well with coffee or tea, making it an excellent choice for afternoon gatherings. For a festive twist, serve it alongside a scoop of vanilla ice cream or whipped cream. This cake is also a delightful addition to holiday dessert tables, complementing other American recipes.
Storage & Reheating
Store leftover Figgy Pudding Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm in the oven at 300°F (150°C) for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Figgy Pudding Cake contains roughly 579 calories, with 11g protein, 103g carbohydrates, and 15g fat. It is an excellent source of protein (22% of the Daily Value) and vitamin C (21% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 524mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh figs instead of fig preserves?
While fresh figs can be used, they have a different moisture content and sweetness level compared to fig preserves. If using fresh figs, chop them finely and consider adding a bit of sugar to the batter to mimic the sweetness of preserves. You may also want to reduce the liquid slightly to maintain the cake's texture.
What can I substitute for the oil in this recipe?
If you prefer to avoid oil, you can substitute it with an equal amount of unsweetened applesauce or melted coconut oil for a healthier option. Both will keep the cake moist, but note that using applesauce may alter the flavor slightly, giving it a hint of apple.
How can I tell when my Figgy Pudding Cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. Remember that baking times may vary based on your oven and the type of pan used, especially if using a Bundt pan.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).