Makes a 12” diameter tube cake.
Pudding Ingredients:
1-3/4 Cups Buttermilk
12 ounces Dried Calimyrna Figs, coarsely chopped
1-1/2 Cups White Whole-Wheat Flour
1 Cup White Granulated Sugar
2/1/2 Teaspoons Baking Powder
1 Teaspoon Ground Nutmeg
1 Teaspoon Ground Cinnamon
1 Teaspoon Salt
3 Eggs, at room temperature
1-1/2 Cups Dry Bread Crumbs
½ Cup Unsalted Butter, melted
2.45 Ounces Sliced Almonds
3 Tablespoons Orange Marmalade
1 Tablespoon Grated Orange Zest
½ Teaspoon Orange-Vanilla Flavoring, such as Fiori Di Sicilia (optional)
Directions:
Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes.
Set aside until cool.
Preheat oven to 350 degrees.
Grease a tube pan.
Grease one side of a sheet of aluminum foil
Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together into a bowl.
In a separate large bowl, beat the eggs with an electric mixer on high speed for one minute.
To the large bowl, add the cooled fig and buttermilk mixture, breadcrumbs, melted butter, almonds, arrange marmalade, orange zest, and orange-vanilla flavoring. Then beat on low speed until blended.
Gradually mix in the sifted flour mixture until just incorporated.
Spoon batter into the prepared pan and cover with the greased foil.
Bake in the preheated oven until firm and pulling away from sides of the pan, about 1 hour 15 minutes to 2 hours.
Make Eggnog Glaze by whisking together ¾ cup powdered sugar, 3 tablespoons of eggnog, and 1 teaspoon of rum extract.
Remove from the oven and let cool in the pan for 10 minutes.
Turn out onto a serving platter and decorate with dried fruit and drizzle with Classic Hard Sauce.
Classic Hard Sauce
Ingredients:
¾ Cup White Granulated Sugar
½ Cup Unsalted Butter, melted
1 Teaspoon Pure Vanilla Extract
1 Large Egg, beaten, at room temperature
¼ Cup Brandy
Pinch Grated Nutmeg
Pinch Orange Zest
Directions:
Mix together the white granulated sugar, unsalted butter, vanilla extract, and egg in a saucepan set over medium heat.
Cook, stirring, until the sugar melts.
Add the brandy and stir for one minute.
Add the grated nutmeg and orange zest.
Serve warm.
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