Figgy Pudding
the spruce eats
Cake
- 1 stick butter, softened
- 2 eggs
- 1 c molasses
- 1 lb dried figs
- 1/2 tsp lemon peel
- 1 c buttermilk
- 2 1/2 c flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Sauce
- 1 stick butter
- 1 c sugar
- 1/2 c half and half
- dash nutmeg
- 1 tsp vanilla
With handheld electric mixture, whip softened butter. Add eggs and molasses; beat until incorporated. beat in figs, lemon peel and buttermilk. In a separate bowl, whisk together remaining ingredients. Add to wet mixture and beat until combined.
Pour into well-greased 10 inch springform pan and bake at 325 for 45 minutes or until toothpick inserted in the center comes out clean.
During the last few minutes of baking, make the sauce. Combine all ingredients in saucepan except vanilla. Cook and stir over medium-low heat until mixture begins to bubble. Add vanilla.
Spoon warm cake into bowls. Top with sauce.
Yield: 12 servings