This cake is formatted from another recipe found on the internet under the title of "Cajun Fig Cake." The topping is my own creation.
This would make a decadent cake for a baby or wedding shower.
For the cake:
1 1/2 C. chopped fresh figs
1/2 C. butter, softened
3/4 C. sugar
3 eggs
2 1/2 C. all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground ginger
1 cup buttermilk or yogurt
1 tsp vanilla extract
1 C. chopped pecans
Directions:Preheat oven to 350 degrees.
Grease and flour a Bundt pan and set aside.
In a large mixing bowl, cream butter and sugar. Add the eggs, one at a time, blending after each addition.
In a separate bowl, combine the flour, baking powder, soda and spices.
Add these dry ingredients, alternately with the buttermilk, into the sugar mixture. Stir constantly until all ingredients are well incorporated into the batter.
Add vanilla extract, pecans and figs. Stir well and pour into the prepared pan.
Bake for approximately 1 hour or until cake tester comes out clean.
Allow to cool. Remove from pan.
For the Topping:
1 C. chopped fresh figs (more or less)
1/2 C. honey (more or less)
1/3 C. molasses (not that store-bought crap now)
splash of water
Heat all ingredients in a thick-bottom pot. Bring to a boil and then lower heat to a simmer, stirring occaisonally for about 30 minutes. Let cool slightly, then spoon over cooled cake.
An interesting addition to the topping would be some lemon zest, but remember to add this at the beginning for best flavor.
Enjoy!!
This would make a decadent cake for a baby or wedding shower.
For the cake:
1 1/2 C. chopped fresh figs
1/2 C. butter, softened
3/4 C. sugar
3 eggs
2 1/2 C. all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground ginger
1 cup buttermilk or yogurt
1 tsp vanilla extract
1 C. chopped pecans
Directions:Preheat oven to 350 degrees.
Grease and flour a Bundt pan and set aside.
In a large mixing bowl, cream butter and sugar. Add the eggs, one at a time, blending after each addition.
In a separate bowl, combine the flour, baking powder, soda and spices.
Add these dry ingredients, alternately with the buttermilk, into the sugar mixture. Stir constantly until all ingredients are well incorporated into the batter.
Add vanilla extract, pecans and figs. Stir well and pour into the prepared pan.
Bake for approximately 1 hour or until cake tester comes out clean.
Allow to cool. Remove from pan.
For the Topping:
1 C. chopped fresh figs (more or less)
1/2 C. honey (more or less)
1/3 C. molasses (not that store-bought crap now)
splash of water
Heat all ingredients in a thick-bottom pot. Bring to a boil and then lower heat to a simmer, stirring occaisonally for about 30 minutes. Let cool slightly, then spoon over cooled cake.
An interesting addition to the topping would be some lemon zest, but remember to add this at the beginning for best flavor.
Enjoy!!
2 comments:
Hoorah! I am SO excited you started a cooking blog too--I will add you to my "Blogroll" right away. And the cake looks amazing. I think I will make it for Adrian's birthday in August :-)
Can't wait to see more...
I'm sure you could use dried figs if fresh ones weren't available. If you do find some fresh ones (I think now is the time), you can simply wash them, and boil them for about 5-10 minutes in a little bit of water (not much, they shouldn't be totally submerged). Cool them, and put them, juice and all, into a freezer back and freeze them until you need to use them. Figs only keep for about 4 days when fresh picked. Glad you liked the recipe!! More to come, especially on the pickles I have been making!
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