Spiced Fig Cake
- 1 pound dried California Mission figs, stems removed
- 1 cup water
- ½ cup buttermilk
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ cup (1 stick) butter
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 24 California Fresh Figs
- 1/2 cup (1 stick) butter
- 1 1/2 cups brown sugar
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup port wine
- 3/4 cup dark rum
- 3 pints vanilla ice cream
Calories 470 (43% from Fat); Total Fat23g; Saturated Fat 12g; Mono Fat 8g; Poly Fat 1.7g; Trans Fat <1g; Cholesterol 75mg; Sodium 350mg; Potassium 398mg; Carbohydrate 60g; Sugar 46g; Dietary Fiber 5g; Protein 4g;
Daily Values: Vitamin A 15%; Vitamin C 2%; Calcium 15%; Iron 10%.
Spiced Fig Cake
Preheat oven to 350°F. Grease and flour 10-inch tube pan. Simmer dried figs and water in saucepan on low heat for 5 minutes, stirring occasionally. Drain, reserving liquid; cut figs into eighths and set aside to cool.
In medium bowl, combine reserved liquid from figs with buttermilk and set aside. Sift flour, baking powder, baking soda, salt, cinnamon and cloves together, and set aside.
In large bowl, cream butter with sugar. Beat in eggs, one at a time, and stir in vanilla. A little at a time, add flour mixture alternately with buttermilk mixture, and beat well after each addition. Stir in chopped dried figs and chopped pecans.
Turn into prepared tube pan, and spread evenly. Bake at 350°F for 45 minutes to 1 hour, until done, toothpick or cake tester comes out clean. Cool in pan for 15 minutes; then turn onto wire rack and cool completely.
Remove stems from fresh figs, and cut in quarters lengthwise; set aside.
Divide Fig Spice Cake into 24 slices. Melt 1/4 cup butter in heavy-bottomed sauté pan and toast slices on both sides. Remove the slices to individual serving plates.
Melt another 1/4 cup butter in same heavy-bottomed sauté pan over medium-high heat. Stir in sugar and cinnamon, and whisk vigorously until sugar dissolves and sauce is bubbly. Add fresh figs and port wine; continue to cook until figs are tender. Remove from heat and add rum.
Carefully return to heat, and ignite rum; stir constantly until flames subside. Remove from heat.
Top each slice of cake with 1/4 cup of vanilla ice cream. Immediately divide and spoon the figs and sauce over each serving. Serve immediately.