Fig Cake I Recipes

FIG CAKE I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch pan. Mix together the flour, cinnamon, cloves, nutmeg, 1 teaspoon baking soda, baking powder and salt. Set aside.
• In a large bowl, cream together 1 cup butter and 1 1/2 cup sugar until light and fluffy. Stir in the eggs. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Fold in the chopped figs and pecans.
• Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the icing: In a large saucepan, mix together butter, sugar, evaporated milk and baking soda. Bring to a boil, stirring until sugar is dissolved. Then cook without stirring until the mixture turns brown, or until it reaches the soft ball stage on a candy thermometer (234 degrees F - 115 degrees C). Cool to lukewarm (110 degrees F). Pour into a small bowl and beat until it thickens to spreading consistency. Quickly spread icing onto the cooled cake.

FIG CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a bundt pan or 2-9 inch cake pans.
• In a large bowl cream sugar and eggs with a mixer.
• In a separate bowl mix flour, salt, soda, cinnamon, nutmeg, and clove with a whisk.
• Add flour mixture and buttermilk alternately into creamed mixture mixing well.
• Blend in oil until it is incorporated well into the batter.
• Stir in preserves and pecans.
• Pour into the prepared bundt pan and bake for 1 hour or equal amounts of batter into the prepared cake pans and bake for 30 minutes.
• Take cake out of the oven when a toothpick inserted into the center comes out clean. Let cool for a few minutes then remove cake from pan and cool on cake racks.
• Place cream in a mixing bowl and begin whipping then slowly add powdered sugar then cinnamon.
• Beat until peaks form being careful not to over beat.
• Keep whipped cream refrigerated until ready to use.
• When cake is completely cooled place first cake layer on cake plate, and frost top with whipped cream then stack and repeat with next two layers.
• Keep cake cool in the refrigerator until glaze is ready to drizzle over cake.
• Combine brown sugar, butter, and milk itno a small saucepan and bring to a boil and cook for 3 minutes.
• Let cool then drizzle on top of the cake, sprinkle with chopped pecans, and return cake to the refrigerator.

FRESH FIG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
• In a medium bowl, sift together flour, salt and baking powder. Set aside.
• In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
• Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
• To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.

ORANGE OLIVE OIL CAKE

Steps:

• Preheat oven to 350°F. Spray and line 2, 9-inch cake pans with parchment.
• Zest orange into sugar and allow to sit while measuring remaining ingredients.
• In a bowl whisk together baking powder, baking soda, salt and flour; set aside.
• In a large bowl whisk together the oil, eggs, sugar, zest, and milk.
• Whisk in the dry ingredients until very few lumps remain.
• Divide between prepared pans. You can add some chopped figs at this point. They will sink to the bottom but will be delicious all the same! Bake in preheated oven, 20-25 minutes or until golden brown and the center gives some resistance when pressed lightly.
• Allow to cool completely in their pans before turning out onto a rack or directly on the cake stand!
• I like to blend my ricotta with a food processor or immersion blender so that it is completely smooth before using it for the filling or in whipped cream. This is personal preference but I suggest you try it once my way!
• Process the ricotta until smooth. Then reserve about 1 cup of it for the whipped cream.
• Mix 1 tablespoon of honey with the remaining ricotta for the filling. Place in the refrigerator until ready to use. The firmer the filling, the better. Some of this depends on how much moisture is in the ricotta you are using.
• In the bowl of a stand mixer fitted with the whisk attachment, combine reserved 1 cup ricotta, confectioner's sugar, extract and heavy cream. Beat on high until stiff peaks form. Place in the refrigerator until ready to use.
• Unmold cake onto a cake plate or cake stand. Spread ricotta honey filling on the top. You can top with slices of fresh figs if you would like.
• Unmold the second layer and place on top of the ricotta filling.
• Mound all the whipped cream on top and then pile on the figs! Drizzle with honey and serve.