Holiday Tips From The Kitchen: Figgy Pudding Mini Bundt Cakes

“Now bring us some figgy pudding…”

Start a new tradition this holiday season by cooking up a classic fig pudding for your yuletide feast!

Figgy Pudding Mini Bundt Cakes



Cake –

  • 1/2 cup butter, softened
  • 1/4 cup light brown sugar
  • 2 eggs, room temperature and slightly beaten
  • 1 cup molasses
  • 1/2 cup Stonewall Kitchen White Fig Spread
  • 1 teaspoon Stonewall Kitchen Pure Vanilla Extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 cup buttermilk
  • 1/2 cup golden raisins

Rum Sauce –


  1. Preheat oven to 325ΒΊF. Generously grease a 10-cup Bundt pan (or 10-12 mini Bundt pans).
  2. For the cake, cream the butter and sugar together until light and fluffy in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, molasses, White Fig Spread and Pure Vanilla Extract and mix well. Scrape down the side of bowl if needed.
  3. In a separate bowl combine the flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg, allspice and cloves. Use a whisk and mix.
  4. Add the flour mixture alternately with the buttermilk, starting and ending with the flour. Mix on low speed until just combined. Gently fold in the raisins. Pour batter into prepared pan. Bake for 50-60 minutes (about 20 minutes for mini Bundt pans) or until a toothpick inserted int the center comes out clean. Remove from oven and place on a cooling rack for 10 minutes. Remove from pan(s).
  5. For the rum sauce, melt the butter over medium-low heat. Add the sugar and stir until it is dissolved. Whisk in the half & half, nutmeg and Pure Vanilla Extract. Remove pan from heat source and add the rum. Return sauce to the burner and heat until the sauce has thickened.
  6. Serve warm Rum Sauce over Figgy Pudding Bundt Cake(s).

Recipe Tip:

  1. Make this delicious dessert and give it as a gift. Pack small Bundt cakes in a festive tin and include a small jar of the rum sauce. Should be kept refrigerated then warmed just before serving.

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