Figgy Pudding Cake
Baked Goods, Cake, Desserts, Holiday
Ingredients
3 cups all-purpose flour
1 1/2 cup brown sugar, packed
2 tsp. baking soda
1/2 tsp. salt
1 rounded tsp. ground cinnamon
1 rounded tsp. ground nutmeg
1/2 rounded tsp. ground allspice
1/2 rounded tsp. Ground ginger
1/2 cup butter (melted)
1/2 cup vegetable oil
3 large eggs
1 cup milk
2 T. Rum, cider, or juice
*1 cup mixed fig and apple filling
1 cup chopped dried cherries, blueberries, cranberries, dates, raisins etc.
Rum, water, cider, or juice
Topping:
3 T. sugar
1 T. rum or cider
1 cup heavy whipping cream
1/2 tsp. Vanilla
Glacé cherries for decorating
Angel food cake pan or "straight" sided bundt pan
Parchment paper
Description
How dark your cake is will depend on whether you use light or dark brown sugar, the fruits you use, and whether you use water, juice, or Rum.
Directions
Fig filling: *Follow the direction given for figgy pudding cake here Fruit Pie Filling. The proportion of figs and apples is up to you. Can be made months ahead when figs are in season and frozen.
When you defrost it, put it in a mesh strainer to drain away the excess water.
The "pudding":
Put your dried fruit in a cup or bowl and pour in just enough rum, water, or juice to cover. Warm in the microwave or in a pan on the stovetop, then let sit until the fruit is plump. Drain.
Gather the other ingredients. Preheat the oven to 325 F.
Lightly oil your pan and line with parchment.
Stir some of the flour into the dried fruit, enough to coat.
In a mixing bowl, combine the flour, brown sugar, baking soda, salt, and spices. Stir to blend thoroughly.
Add the melted butter and vegetable oil and beat until blended. Add the eggs one at a time, and beat until blended.
Add the milk, rum or juice, and fig filling, and beat until smooth.
Stir in the dried fruit mixture.
Spoon the batter into the prepared baking pan.
Bake for 40-50 minutes, or until a skewer comes out relatively clean when inserted into the center of the cake. It’s okay if there are moist crumbs stuck to it, you just don’t want raw batter. 
Immediately turn the cake out onto a cooling rack, remove the pan and parchment, then flip the cake onto your serving dish or storage container base.
Cover the cake with the lid or plastic wrap, so that it can steam as it cools. Allow to sit overnight and absorb all the moisture.
If you are storing it for more than one day, replace the plastic wrap or remove the lid, dry it with paper towel and recover, then move it to the refrigerator.
Topping:
Top the cake no more than a few hours before it is to be served.
Beat the cream until it is fluffy. Continue whipping and sprinkle in some sugar, add the vanilla and rum in a thin stream, then sprinkle in the remaining sugar a little at a time. Whip until you have fairly stiff peaks.
Spoon the topping over your cake, then put glacé cherries on top in a pattern. Store in a cool place.
Notes
*If you can’t find fresh figs, you can use dried ones. Soak the figs in warm water until they are nice and plump, then drain and use.
Nutrition
(per serving)
391 Calories 27g Fat 36g Carbs 4g Protein
Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 391
% Daily Value*
Total Fat 27g 34%
Saturated Fat 7g 35%
Cholesterol 75mg 25%
Sodium 378mg 16%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 6%
Protein 4g
Calcium 83mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.