Baked Fig Pudding (14 servings)

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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.