Baked Fig Pudding (14 servings)
Preheat oven to 325. Beat until soft: 1/2 cup butter. Add and beat until
fluffy 2 eggs, and 1 cup molasses. Add 2 cups finely chopped dried figs,
1/2 teaspoon grated lemon rind, and 1 cup buttermilk (1/2 cup broken
black walnut meats). Sift before measuring 2 1/2 cups all-purpose flour.
Resift with 1/2 teaspoon baking soda, 2 teaspoons double-acting baking
powder, 1 teaspoon salt, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg.
One teaspoon ginger may be substituted for the cinnamon and nutmeg. Stir
the sifted ingredients into the pudding mixture. Bake in a greased 9-inch
tube pan about one hour.