| 2 eggs
1/2 cup, butter – softened
1/2 cup, molasses
1/2 cup, pure maple syrup
1 cup, buttermilk
2 cups, chopped fresh figs
1/2 cup (combined measure) chopped raisins and currants
1/2 orange (including its peel) – coarsely ground
1/2 cup, chopped walnuts
2 2/3 cups, flour
1/2 teaspoon, baking soda
2 teaspoons, baking powder
1 teaspoon, salt
1 teaspoon, ground cinnamon
1/2 teaspoon, ground nutmeg
1/2 teaspoon, ground mace
COGNAC SAUCE (recipe follows)
In a large bowl, beat the egg with the butter until the mixture is light-colored and fluffy. Beat in the molasses and the maple syrup. Add the buttermilk, figs, raisins and currants, the ground orange and the nuts. Mix thoroughly.
In a medium-size bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and mace. Stir this dry mixture into the fruit mixture to blend well.
Pour the mixture into the greased 9-inch tube pan. Bake in the preheated oven for about 1 hour, or until a skewer, inserted into the center of the cake, comes out clean.
2/3 cup, butter – at room temperature
2 cups, powdered sugar
1/3 cup, Cognac (or substitute brandy)
4 egg yolks
1 cup, heavy cream
In the top of a double boiler, or in a heat-proof mixing bowl, beat together the butter and sugar until the mixture becomes light-colored and fluffy. Beat in the Cognac.
Place the bowl (or double boiler top) over – but not in – simmering water. Beat the egg yolks into the butter/sugar/Cognac mixture one at a time; then, add the cream, stirring constantly until the sauce thickens.
Serve in a warmed bowl or sauceboat – pass sauce to drizzle over servings of the pudding.