Baked Figgy Pudding
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Description
Holiday pudding cake. Top with whipped cream!
Ingredients
- ½ cup butter, softened
- 2 eggs
- 1 cup molasses
- 2 cups dried figs, stems removed
- ½ teaspoon lemon zest
- 1 cup buttermilk
- ½ cup chopped walnuts
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch souffle dish or an 8-inch square baking dish.
- 2. Beat butter in a bowl with an electric mixer until fluffy. Add eggs and molasses to the butter; beat until smooth. Add figs, lemon zest, buttermilk, and walnuts; beat until incorporated, 1 minute. Whisk together the flour, baking powder, salt, baking soda, cinnamon, and nutmeg.
- 3. Blend the flour mixture into the batter until combined and pour into the prepared baking dish.
- 4. Bake in the preheated oven until a toothpick inserted in the center of the pudding cake comes out clean, about 1 hour.
Nutrition Facts
serving: 1 8-inch pudding cake
calories: 378.8 kcal
carbohydrates: 64 g
protein: 6.2 g
saturated fat: 5.6 g
cholesterol: 48.4 mg
sodium: 428.1 mg
fiber: 5.2 g
sugar: 34.1 g