Figgy Pudding

Ingredients

 * 1) 1 ¾ cups buttermilk
 * 2) 12 ounces dried Calimyrna figs, coarsely chopped
 * 3) 1 ½ cups white whole-wheat flour (such as King Arthur®)
 * 4) 1 cup white sugar
 * 5) 2 ½ teaspoons baking powder
 * 6) 1 teaspoon ground nutmeg
 * 7) 1 teaspoon ground cinnamon
 * 8) 1 teaspoon salt
 * 9) 3 eaches eggs
 * 10) 1 ½ cups dry bread crumbs
 * 11) ½ cup butter, melted
 * 12) 1 (2.45 ounce) package sliced almonds
 * 13) 3 tablespoons orange marmalade
 * 14) 1 tablespoon grated orange zest
 * 15) ½ teaspoon orange-vanilla flavoring (such as Fiori di Sicilia®

Instructions

 * 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.
 * Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl.
 * Beat eggs in a large bowl with an electric hand mixer on high for 1 minute. Add fig-and-buttermilk mixture, bread crumbs, butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring to the beaten eggs; beat on low speed until blended. Gradually add flour mixture while beating until just incorporated into a batter. Spoon batter into prepared pan. Grease a sheet of aluminum foil; use to cover pan.
 * Bake in preheated oven until firm and pulling away from sides of the pan, about 2 hours. Set aside to cool for 10 minutes before removing from pan.