Fluffy Figgy Pudding Bundt Cake

Growing up, I always thought figgy pudding was just something from that Christmas carol people sang. I’d never actually seen or tasted one until my grandmother pulled out her old recipe box last winter. Turns out, this holiday dessert isn’t really a pudding at all – at least not in the American sense. After trying her recipe and adapting it into a bundt cake version, I finally understand why those carolers were so insistent about not leaving until they got some. It’s basically a spiced cake filled with dried fruit that gets better as it sits, making it perfect for busy holiday bakers who want to work ahead.

Suggestions for Ingredient Substitution

All-purpose flour can be substituted with whole wheat pastry flour or a gluten-free flour blend for added nutrition or to accommodate gluten sensitivities. Use a 1:1 ratio, but be aware that the texture may be slightly denser. Dates can be replaced with dried figs or prunes to maintain moisture and sweetness while offering a different flavor profile. Use the same amount as called for in the recipe. Heavy cream in the sauce can be swapped with full-fat coconut milk for a dairy-free option. This substitution will add a subtle coconut flavor to the sauce while maintaining its rich, creamy texture. Use an equal amount of coconut milk as heavy cream in the recipe.

Preparation Time	30-45 minutes
Cooking Time	45-50 minutes
Total Time	75-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5000-5500
• Protein: 40-50 g
• Fat: 350-400 g
• Carbohydrates: 600-650 g

Ingredients

For the cake:

• 3/4 cup packed brown sugar
• 1 tsp orange zest (freshly grated for best flavor)
• 1/4 tsp ground ginger
• 1 cup unsalted butter (room temperature, about 68°F)
• 1.5 tbsp baking powder
• 3 cups all-purpose flour (I use King Arthur all-purpose flour)
• 1 cup white sugar
• 2 tsp ground cinnamon
• 3 large eggs
• 1/4 tsp ground nutmeg
• 1 tsp salt
• 2 tsp vanilla extract

For the date puree:

• 12 oz dates (pitted and chopped)
• 2 cups water

For the toffee sauce:

• 3 tbsp molasses (adds a deep, rich flavor)
• 1/2 cup packed brown sugar
• 1.5 cups heavy cream
• 4 tbsp unsalted butter

Step 1: Prepare the Bundt Pan and Preheat the Oven

Start by preheating your oven to 325 degrees F.

Spray a bundt pan with non-stick spray and dust it with flour to ensure your cake releases easily after baking.

Set the prepared pan aside for later use.

Step 2: Make the Date Puree

In a saucepan over medium heat, combine the pitted dates with water.

Bring this mixture to a boil and cook the dates for about 10 to 15 minutes until they are softened.

Once cooked, let the mixture cool slightly before pureeing it in a food processor or blender.

Set aside the smooth date puree to use in the cake batter.

Step 3: Prepare the Dry Ingredients

In a medium-sized mixing bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, orange zest, and baking powder to combine them thoroughly.

Once mixed, set the bowl aside.

Step 4: Make the Cake Batter

In a large bowl, beat together the butter, sugar, and brown sugar at medium speed for 2 to 3 minutes until the mixture is light and fluffy.

Add the eggs to the sugar mixture and continue mixing for an additional 2 minutes.

Then, add 2 cups (520 g) of date puree and vanilla to the bowl and mix until well incorporated.

With the mixer on low speed, gradually add the flour mixture and stir just until combined.

Step 5: Bake the Cake

Pour the prepared batter into the greased and floured bundt pan.

Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs.

Allow the cake to cool in the bundt pan for about an hour before flipping it onto a cake plate or cooling rack.

Step 6: Prepare the Toffee Sauce and Serve

While the cake is cooling, make the toffee sauce by combining the necessary ingredients in a medium saucepan.

Heat the mixture until it reaches a boil, then remove it from the heat and let it cool slightly.

Once the cake has fully cooled and you’re ready to serve, pour the toffee sauce generously over the bundt cake.

Enjoy your delicious sticky toffee bundt cake!