Prep Time::15 mins
Cook Time:: 1 hr 25 mins
Additional Time::10 mins
Total Time:: 1 hr 50 mins
Servings::14
Ingredients
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1 ¾ cups buttermilk
12 ounces dried Calimyrna figs, coarsely chopped
1 ½ cups white whole-wheat flour (such as King Arthur)
1 cup white sugar
2 ½ teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
3 large eggs
1 ½ cups dry bread crumbs
½ cup butter, melted
1 (2.45 ounce) package sliced almonds
3 tablespoons orange marmalade
1 tablespoon grated orange zest
½ teaspoon orange-vanilla flavoring, such as Fiori di Sicilia (Optional)
Directions
Gather all ingredients.
Allrecipes/Oana Ennis
Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.
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Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan. Grease one side of a sheet of aluminum foil.
Allrecipes/Oana Ennis
Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together into a bowl.
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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.
Allrecipes/Oana Ennis
Gradually mix in the sifted flour mixture until just incorporated.
Allrecipes/Oana Ennis
Spoon batter into the prepared pan and cover with the greased foil.
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Bake in the preheated oven until firm and pulling away from sides of the pan, about 1 hour 15 minutes to 2 hours.
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Remove from the oven and let cool in the pan for 10 minutes. Turn out onto a wire rack.