Figgy Pudding Bundt Cake
December 15, 2018
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 |
Instructions
Prep
- Minimum 10-cup Bundt pan, sprayed and lightly coated with granulated sugar
- 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.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg and allspice.
- 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.
- 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.
- 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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