Nothing says the holidays quite like figgy pudding and these Mini Figgy Pudding cakes are the perfect way to celebrate the holidays! It makes the whole house smell like Christmas and one bite and your are transported back to your grandma’s house. A traditional taste of the holiday, it’s one of the most memorable family desserts!
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You will need:
1 cup milk
6 oz. dried figs, chopped
6 oz. dried dates, chopped
2 cups flour
1 1/2 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt
3 eggs
5 Tbs orange marmalade
1 tsp vanilla
1/2 cup butter, melted
For Decoration:
Green fondant
Red Fondant
Mini holly cookie cutter
Mini Bundt pan
For Icing:
3 cups powdered sugar
3-5 Tbs milk
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First, in a medium saucepan, over medium heat, heat up the dates and figs in 1 cup of milk for 15 minutes. Do not boil.
Next, in a large bowl, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt. In a separate bowl, beat the eggs and stir in the marmalade, vanilla, and melted butter.
Now, pour the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. Place the heated figs and dates into a blender and blend until smooth.
Then, fold in the date and fig mixture into the batter. Spray a mini Bundt pan liberally with cooking spray. Add two Tbs of batter to each mold.
Bake at 350 degrees for 15-20 minutes or until an inserted toothpick comes out clean. Remove from oven and let cool 10 minutes before removing cakes from pan.
Next, in a medium bowl, whisk together frosting ingredients. Drizzle with frosting when cakes are completely cooled.
Then, roll out green fondant and cut out mini holly leaf shapes. Roll red fondant into small red balls for berries.
Finally, top cake with fondant holly, and berries.
These mini Figgy Pudding bundt cakes will be a family tradition!
Mini Figgy Pudding Cakes
Cute mini Figgy Pudding Cakes that will fast become a family tradition
Ingredients
- 1 cup milk
- 6 oz. dried figs, chopped
- 6 oz. dried dates, chopped
- 2 cups flour
- 1 1/2 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 eggs
- 5 Tbs orange marmalade
- 1 tsp vanilla
- 1/2 cup butter, melted
- For Decoration:
- Green fondant
- Red Fondant
- Mini holly cookie cutter
- Mini Bundt pan
- For Icing:
- 3 cups powdered sugar
- 3-5 Tbs milk
Instructions
- In a medium saucepan, over medium heat, heat up the dates and figs in 1 cup of milk for 15 minutes. Do not boil.
- In a large bowl, whisk together the flour, sugar, baking powder, nutmeg,
cinnamon, and salt. In a separate bowl, beat the eggs and stir in the
marmalade, vanilla, and melted butter. - Pour the wet ingredients to the dryingredients and mix until just combined. Do not overmix. Place the heated figsand dates into a blender and blend until smooth. Fold in the date and figmixture into the batter.
- Spray a mini Bundt pan liberally with cooking spray.Add two Tbs of batter to each mold.
- Bake at 350 degrees for 15-20 minutes or until an inserted toothpick comes out clean. Remove from oven and let cool 10 minutes before removing cakes from pan.
- In a medium bowl, whisk togetherfrosting ingredients. Drizzle with frosting when cakes are completely cooled.
- Roll out green fondant and cut out mini holly leaf shapes. Roll red fondant into small red balls for berries. Top cake with fondant, holly, and berries.
