Ingredients
14
14 servings
- •1.75 cups buttermilk
- •12 ounces dried Calimyrna figs, coarsely chopped
- •1.5 cups white whole-wheat flour (such as King Arthur®)
- •1 cup white sugar
- •2.5 teaspoons baking powder
- •1 teaspoon ground nutmeg
- •1 teaspoon ground cinnamon
- •1 teaspoon salt
- •3 eggs
- •1.5 cups dry bread crumbs
- •0.5 cup butter, melted
- •1 (2.45 ounce) package sliced almonds
- •3 tablespoons orange marmalade
- •1 tablespoon grated orange zest
- •0.5 teaspoon orange-vanilla flavoring (such as Fiori di Sicilia®
Instructions
- Gather all ingredients.
- 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 F (175 degrees C). 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.
- Beat eggs in a separate, large bowl with an electric mixer on high speed for 1 minute. Add the cooled fig and buttermilk mixture, bread crumbs, melted butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring; 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.
- Remove from the oven and let cool in the pan for 10 minutes. Turn out onto a wire rack.
Nutritional Facts
Per 14 servings
- Calories: 317
- Carbohydrate: 54g
- Fat: 11g
- Fiber: 6g
- Protein: 6g
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