Articles & Recipes

Figgy Pudding Bundt Cake

December 15, 2018

Also known as “Christmas pudding,” figgy pudding is a dense, moist cake filled with dried figs, which is steamed in a large pot rather than baked. Served as the finale to holiday dinners, it is often drizzled with warm liqueur and dramatically set aflame just before serving.

Ingredients Makes 12 to 14 servings

12 oz plump dried figs, chopped 375 g
1 cup water 250 mL
Grated zest of 1 lemon and 1 orange
1⁄2 cup freshly squeezed orange juice 125 mL
1⁄2 cup brandy 125 mL
1⁄2 cup golden raisins 125 mL
1⁄4 cup diced candied orange peel 60 mL
11⁄2 cups all-purpose flour 375 mL
2 tsp baking powder 10 mL
1⁄2 tsp salt 2 mL
2 tsp ground cinnamon 10 mL
11⁄2 tsp ground ginger 7 mL
1⁄4 tsp ground nutmeg 1 mL
1⁄4 tsp ground allspice 1 mL
3⁄4 cup packed light brown sugar 175 mL
1⁄2 cup unsalted butter, softened 125 mL
4 large eggs, at room temperature 4
2 tbsp dark (cooking) molasses 30 mL
2 cups panko bread crumbs 500 mL
11⁄2 cups dried cranberries 375 mL
1 cup sliced almonds 250 mL
1⁄2 cup sweetened shredded coconut 125 mL


  • Minimum 10-cup Bundt pan, sprayed and lightly coated with granulated sugar
  1. In a medium saucepan, bring figs and water to a boil over medium heat. Reduce heat and simmer, stirring occasionally, for 6 to 8 minutes or until water has evaporated. Stir in lemon zest, orange zest, orange juice, brandy, raisins and candied orange peel. Bring mixture back to a boil, stirring occasionally, then remove pan from heat and let cool to room temperature.
  2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg and allspice.
  3. In the stand mixer bowl, beat brown sugar and butter on medium speed for 3 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in molasses.
  4. With the mixer on low speed, beat in bread crumbs. Add flour mixture in three additions, beating until blended and smooth (batter will be thick). Beat in fig mixture.
  5. Using a spatula, fold in cranberries, almonds and coconut. Transfer batter to prepared pan and smooth the top.
Candied orange peel is orange peel that has been cooked in sugar syrup and then dried. It has a slightly bittersweet taste and a chewy texture, similar to dried fruit. Look for it in the bulk foods section of specialty food stores or online. Panko are coarsely ground Japanese bread crumbs shaped like flakes. Look for them next to the regular bread crumbs in your grocery store. Regular dry bread crumbs can be used instead. Placing a trivet, wire rack or even a few folded-up paper towels in the bottom of the stockpot will help prevent the Bundt pan from being jostled around too much during the steaming process. Check water levels throughout the steaming process, refilling water to at least halfway up the sides of the Bundt pan as necessary.


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