Preparation Info

Figgy Pudding Bundt Cake

Made With Our

White Fig Spread

Base $7.95
Item: 150816


    For the Cake:
  • 1/2 cup butter, softened
  • 1/4 cup light brown sugar
  • 2 eggs, room temperature, slightly beaten
  • 1 cup molasses
  • 1/2 cup Stonewall Kitchen White Fig Spread
  • 1 teaspoon 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

    For the Rum Sauce:
  • 1/2 cup butter
  • 1 cup sugar
  • 1/2 cup half & half
  • Dash of ground nutmeg
  • 1 teaspoon pure vanilla extract
  • 2-3 Tablespoons rum


  1. Preheat oven to 325 degrees F. 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 the paddle attachment. Add the eggs, molasses, White Fig Spread and vanilla and mix well. Scrape down sides 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 (or about 20 minutes for mini Bundt pans) or until a toothpick inserted into the center comes out clean. Remove from oven and place on a cooling rack for 10 minutes. Remove from pans.
  • 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 vanilla. Remove pan from heat source and add the rum. Return sauce to the burner and heat until the sauce has thickened.
  • Serve warm rum sauce over Figgy Pudding.