What to do with fresh figs? MAKE FIG CAKE!
I got some fresh figs from our local farmers market. I found this recipe for a cake that is absolutely delicious!! I do tweak as usual and will note my changes.
Recipe from the Healthy Cooking Blog
INGREDIENTS:
1/3 cup canola oil
1 1/2 cups sugar
1 teaspoon vanilla extract
3 eggs (My change: I added an extra egg and left out egg white)
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 cup buttermilk
1 cup coarsely chopped fresh figs stems removed
1/2 cup chopped pecans
Glaze:
INGREDIENTS
1/4 cup sugar
2 teaspoons light corn syrup
1 tablespoon butter
1/4 cup buttermilk
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
INSTRUCTIONS
Preheat oven 350°F. Coat Bundt pan with nonstick cooking spray.
In mixing bowl, cream oil, sugar, and vanilla. Add eggs and egg white, one at a time, beating well after each addition until creamy.
In small bowl, combine flour, baking soda, and cinnamon. Add flour mixture to sugar mixture, alternating with buttermilk and ending with flour. Beat after each addition.
Stir in figs and pecans. Bake 40-45 minutes, until top springs back when touched. Then, let cake cool 10 minutes and then invert onto serving plate. Next, pour Glaze (recipe follows) over hot cake.
GLAZE INSTRUCTIONS:
In small nonstick pot, combine all glaze ingredients except vanilla and bring to boil 4 minutes over medium heat, stirring constantly. Add vanilla and pour over hot cake
#41 Fig Preserve Cake with a rich buttermilk glaze
Sharing another great dessert! Don't count this one out...it is unique, moist, delicious! The fig preserves make it so moist, without adding a heavy taste and the glaze is heavenly!
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Dried Fruit & Nut Loaf Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Dried Fruit and Nut Loaf. This loaf is a cake with lots of dried fruits (raisins, dried cranberries, dried cherries, dates, figs, prunes, and apricots) and nuts (walnuts, pecans, almonds, and/or hazelnuts) with just enough batter to hold it all together. What I also love about this cake is that it does not call for butter or even oil, instead, the ingredients are bound together with flour and beaten eggs.
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Ina's Fruitcake Cookies | Food Network
Ina's Fruitcake Cookies will convert even the most rabid fruitcake-hater.
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Fruitcake Cookies
Recipe courtesy of Ina Garten
Total: 14 hr 50 min
Prep: 30 min
Inactive: 14 hr
Cook: 20 min
Yield: 5 dozen small cookies
Level: Intermediate
Ingredients
1/2 pound dried figs
1/4 pound raisins
2 ounces candied cherries, coarsely chopped
2 ounces dried apricots, coarsely chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon freshly squeezed lemon juice
6 ounces chopped pecans
Kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 teaspoon ground cloves
1/2 cup superfine sugar
1/3 cup light brown sugar, firmly packed
1 extra-large egg
2 2/3 cups all-purpose flour
Directions
Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
Preheat the oven to 350 degrees.
With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.
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Fig Cake - No Added Sugar | Naturally Sweet Dry Fruit Cake
This naturally sweetened cake is delicately flavoured and packed with the goodness of figs, dates & honey
Detailed/Printable recipe:
#ruchikrandhap #figandhoneycake #christmascake
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Prestige Measuring Spoons/Cups, Black, W 25.2 x H 14.0 x D 6.6 cm
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Tefal Easy Grip Large Baking Tray, Gold
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Prestige 57127 BakeMaster 2 Non Stick Muffin Tray, Grey, 12 Cup
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Wilton Springform Cake Pan, 9-Inch 9 Silver 236185
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Prestige 2724296131450 9 Round Cake Tin,Grey
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Wilton Performance Pan, 6 Inches, Round, Aluminum
Wilton Ultimate 3-In-1 Cupcake Caddy and Carrier
SANITA COOKING AND BAKING PAPER, SIZE (45CM X 75M) 1 Roll
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Kenwood Chef Titanium Kitchen Machine, Gray, 6.7L-1700W, Kvl8430S
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Panasonic AC MX-AC400 550-Watt Super Mixer Grinder with 4 Jars (White)
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Lodge Logic Skillet Cast Iron Pre-Seasoned 8
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