Fig Honey Christmas Cake Recipes

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FIG-HAZELNUT CHEESECAKE WITH HONEY-BOURBON DRIZZLE



Fig-Hazelnut Cheesecake with Honey-Bourbon Drizzle image

If you're looking for a decadent dessert, this may be the one for you. This fig and hazelnut cheesecake has a vanilla cookie crust and is topped with toasted hazelnuts and a honey-bourbon drizzle.

Provided by Sandra Garth

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 12h15m

Yield 12

Number Of Ingredients 14

24 vanilla sandwich cookies with filling
4 tablespoons butter, softened
8 ounces dried figs, roughly chopped, divided
1 ½ cups roughly chopped toasted hazelnuts, divided
3 (8 ounce) packages cream cheese, softened
1 ½ cups white sugar
1 ½ tablespoons all-purpose flour
⅔ cup sour cream
½ cup buttermilk
1 teaspoon vanilla extract
1 teaspoon hazelnut liqueur
4 eggs
¼ cup honey
2 tablespoons bourbon

Steps:

  • Preheat the oven to 285 degrees F (140 degrees C). Cover the bottom plate of a 9-inch springform pan with aluminum foil and snap plate into the ring. Coat the sides of the pan with butter.
  • Process vanilla cookies in a food processor to yield 2 cups of crumbs. Transfer to a bowl and add butter; use a fork to blend. Press crumb mixture into the bottom of the pan. Top crust with 1/2 the figs and 1 cup hazelnuts.
  • Place cream cheese in a large bowl and beat using an electric mixer on low speed for 5 minutes, scraping the sides of the bowl. Sift sugar and flour together in a bowl and add to the cream cheese mixture. Add sour cream, buttermilk, vanilla extract, and hazelnut liqueur, beating thoroughly. Add eggs 1 at a time and mix on low speed until yolks disappear. Pour batter into the prepared pan.
  • Bake in the preheated oven for 60 minutes without opening the oven door. Turn off oven and leave cheesecake inside with door closed for 60 minutes more, allowing residual heat to set the cheesecake. Open oven door slightly at 1 hour and leave cheesecake in the cooling oven for another 30 minutes. Remove cheesecake from oven and let cool at room temperature for 60 minutes more.
  • Refrigerate cheesecake for 1 hour. Unhook pan clasp and slowly remove ring, making sure not to touch the sides of the cake. Place cheesecake in the freezer, covered or uncovered, 8 hours to overnight. Remove from freezer 1 hour before serving.
  • Prepare the topping just before serving: Place honey in a microwave-safe bowl and heat slightly. Stir in bourbon. Arrange hazelnuts around edge and in the center of cheesecake. Drizzle honey-bourbon mixture on top.

Nutrition Facts : Calories 699 calories, Carbohydrate 71 g, Cholesterol 132.4 mg, Fat 43.2 g, Fiber 2.8 g, Protein 10.3 g, SaturatedFat 18.5 g, Sodium 448.9 mg, Sugar 41.8 g

FRESH-FIG CAKE WITH HONEY CREAM-CHEESE FROSTING



Fresh-Fig Cake With Honey Cream-Cheese Frosting image

This dense and deeply figgy cake, adapted from Eli's Table in Manhattan, gets its complex flavor from a combination of fresh figs and fig jam, seasoned generously with cinnamon, cardamom and ginger. It's then filled and topped with cream cheese frosting that is sweetened with a combination of confectioners' sugar for lightness and honey for richness. Over all, it's a bit like carrot cake, except softer and sweeter. You can make the cake two to three days ahead and store it, well wrapped or under a cake dome, in the refrigerator. It gets even moister as it sits. If you can't get fresh figs, chopped peeled apple works nicely as a substitute.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 21

Butter, for greasing the pan
3 cups/384 grams all-purpose flour, more for flouring the pan
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 cups/300 grams granulated sugar
4 large eggs
3/4 cup extra-virgin olive oil
2 tablespoons buttermilk or plain yogurt
3/4 cup/116 grams chopped fresh figs (3 to 4 figs)
3/4 cup/225 grams fig jam
3/4 cup/85 grams chopped pecans or walnuts
12 tablespoons/180 grams unsalted butter (1 1/2 sticks), softened
2 cups/16 ounces/454 grams cream cheese, softened
1/4 teaspoon fine sea salt
3 tablespoons/60 grams honey
1 teaspoon vanilla extract
3 2/3 cups/450 grams confectioners' sugar
1 cup sliced fresh figs (about 5 figs)

Steps:

  • Make the cake: Heat oven to 325 degrees. Butter and flour a 10-inch cake pan (or two 9-inch pans), and line the bottom with parchment paper.
  • In a large bowl, whisk together flour, cinnamon, ginger, cardamom, baking soda and salt.
  • Using an electric mixer, whisk to combine sugar and eggs until light and fluffy, about 4 minutes. Whisk in oil and buttermilk or yogurt to combine.
  • Using a rubber spatula, gently fold dry ingredients into egg mixture just until combined. Fold in figs, jam and pecans.
  • Scrape into prepared cake pan and bake until browned and springy to the touch, about 65 to 75 minutes (or 35 to 45 minutes for the 9-inch pans). If the top gets too dark before the cake is finished baking, cover it with foil. Transfer to a wire rack and let cool completely.
  • While cake is cooling, make the frosting: Using an electric mixer, beat butter, cream cheese and salt on low speed until smooth. Beat in honey and vanilla, then beat in confectioners' sugar.
  • To assemble the cake, remove cooled cake from pan and peel off parchment paper. Slice cake in half horizontally, so you end up with 2 layers. (You don't need to do this for the 9-inch cakes.) Spread half the frosting between the layers, sandwiching it. Dollop remaining frosting in a thick layer on top of the cake, leaving a 1-inch border on the top of the cake, the sides, bare. Chill until ready to serve. Just before serving, top with sliced figs.

Nutrition Facts : @context http, Calories 889, UnsaturatedFat 25 grams, Carbohydrate 111 grams, Fat 48 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 19 grams, Sodium 397 milligrams, Sugar 80 grams, TransFat 1 gram

HONEY AND FIG CAKE



Honey and Fig Cake image

Had some dried figs over and wondered what I could make of it. Ran through my recipes, tweaked a bit and this is the result.

Provided by Chef Dudo

Categories     Dessert

Time 1h15m

Yield 2 cakes

Number Of Ingredients 12

6 large eggs
1 cup sugar
2 tablespoons applesauce
1 cup honey
1 teaspoon allspice
1 teaspoon cinnamon
1/4 teaspoon ground cloves
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup finely chopped dried fig
1/2 cup finely chopped nuts (optional)

Steps:

  • Preheat the oven to 300°F.
  • Grease and flour 2 loaf pans.
  • In a large bowl, mix eggs, sugar, honey and apple sauce.
  • Sieve flour, baking powder, baking soda and spices.
  • Stir in flour mix to egg mix.
  • Fold in figs and nuts (if using).
  • Pour batter into the prepared pans.
  • Bake for 1 hour or until a skewer inserted comes out clean.
  • Let cool completely before slicing.

FIG & HONEY CHRISTMAS CAKE



Fig & honey Christmas cake image

This traditional Christmas cake is the perfect combination of fruit, nuts and spices

Provided by James Martin

Categories     Afternoon tea, Dessert

Time 4h

Number Of Ingredients 18

750g mixed dried fruit
100g blanched whole almond , roughly chopped
100g chopped peel
200g dried fig , roughly chopped
100g glacé cherry , well rinsed and quartered
300g plain flour
1 tsp ground cinnamon
1 tsp grated nutmeg
zest 1 lemon
250g lightly salted butter
250g light muscovado sugar
1 tsp vanilla extract
2 tbsp clear honey
1 tbsp black treacle
4 large eggs
½ tsp bicarbonate of soda
1 tbsp milk
3 tbsp brandy , plus extra to feed

Steps:

  • Heat oven to 140C/120C fan/gas 1. Line the base and sides of a 20cm cake tin first with a double layer of brown paper, then with a double layer of baking parchment. In a large bowl, mix the fruit, almonds, peel, figs and cherries. Turn well and add the flour, spices and lemon zest. In a separate bowl, cream the butter and sugar thoroughly, then add the vanilla extract, honey and treacle. Still beating, incorporate the eggs, then stir in the fruit and flour mixture. Dissolve the bicarbonate of soda in the milk and stir in thoroughly. Add the brandy by the spoonful, until you have a soft dropping consistency.
  • Turn the batter into the cake tin and make a dip in the middle using the back of a spoon. Bake for 3½ hrs, then insert a skewer - if it comes out clean, it's ready. If there is any cake mix on the skewer, give it 10 mins more and test again. When it's done, remove the cake from the oven and leave to cool in its tin. The next day, remove from the tin, wrap in fresh greaseproof paper, then put it into an airtight tin or wrap tightly in foil. The usual thing is to keep the cake for at least a month before icing it, and to unwrap and sprinkle it occasionally with more brandy.

Nutrition Facts : Calories 782 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 121 grams carbohydrates, Sugar 98 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.64 milligram of sodium

CHOCOLATE FIG HONEY CAKE



Chocolate Fig Honey Cake image

The only chocolate in this cake is the drizzle which is optional. Apart from that, this is a lovely cake which is not too sweet - perfect with a cup of tea.

Provided by Irmgard

Categories     Dessert

Time 1h30m

Yield 12-16 serving(s)

Number Of Ingredients 16

1 1/3 cups liquid honey
1 cup tea, strong
1 tablespoon lemon rind, grated
2 3/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 cup dried fig, diced
4 eggs
1/4 cup vegetable oil
1 tablespoon vanilla
1 cup granulated sugar
3 ounces semisweet chocolate, chopped

Steps:

  • In a small saucepan, bring the honey just to a boil; remove from the heat.
  • Stir in the tea and grated lemon rind; set pan aside and let cool slightly.
  • In a bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; stir in the figs.
  • Set the bowl aside.
  • In a large bowl, beat the eggs until pale and frothy, about 5 minutes.
  • Beat in the oil and vanilla.
  • Beat in the sugar, 2 tablespoons at a time, until slightly thickened and bubbly, about 5 minutes.
  • Alternately fold in the flour and honey mixtures, making 3 additions of flour and 2 of honey, to make a thin batter.
  • Pour the batter into a greased 10" Bundt pan.
  • Bake in the centre of a 325 degree F oven for 60 to 70 minutes or until the cake tester inserted into the cake comes out clean.
  • Let cool in the pan on a rack for 30 minutes.
  • With a knife, loosen the edges of the cake; turn out onto a rack and let cool completely.
  • For the drizzle, melt the chocolate over hot (not boiling) water.
  • Dip the tines of a fork into the chocolate; drizzle over the cake.

Nutrition Facts : Calories 419.6, Fat 10.3, SaturatedFat 3.5, Cholesterol 70.5, Sodium 190.1, Carbohydrate 80.5, Fiber 3.5, Sugar 54, Protein 6.5

HOLIDAY HONEY CAKE



Holiday Honey Cake image

Thirty-five years ago, I gave a friend of mine a platter of my assorted home-baked Christmas cookies. The next day, she brought over slices of this delicious cake, which she made for Hanukkah. Naturally, we exchanged recipes and my family and I have been enjoying this moist and flavorful honey cake ever since! I top my cake with a creamy caramel glaze. -Kristine M. Chayes, Smithtown, New York

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 19

3 large eggs, separated
3-1/2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1-1/3 cups brewed coffee
1-1/3 cups honey
1/4 cup canola oil
1/4 teaspoon cream of tartar
CARAMEL GLAZE:
3 tablespoons butter
1/3 cup packed brown sugar
2 tablespoons 2% milk
3/4 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. Sift flour, sugar, baking powder, baking soda, cinnamon, salt, cloves and ginger together twice; place in another large bowl., In a small bowl, whisk egg yolks, coffee, honey and oil until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to an ungreased 10-in. tube pan. Bake on lowest oven rack 50-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1-1/2 hours., In a small heavy saucepan, melt butter. Stir in brown sugar and milk. Bring to a boil; cook over medium heat until sugar is dissolved. Stir in confectioners' sugar and vanilla; cook until thickened, about 5 minutes., Run a knife around sides and center tube of pan. Remove cake to a serving plate and add glaze.

Nutrition Facts : Calories 452 calories, Fat 9g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 350mg sodium, Carbohydrate 89g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.

FIG AND CHOCOLATE OLIVE OIL CAKE



Fig and Chocolate Olive Oil Cake image

This is a delectable combination of flavors, perfect for when figs are in season. The chocolate sponge is light but flavorful, thanks to the yogurt and olive oil. The cinnamon adds a hint of warmth, but is optional. For a special touch, serve with thick Greek yogurt that you've whipped with a touch of honey, dust with extra cinnamon and serve with a fresh fig half on the side.

Provided by Diana Moutsopoulos

Categories     Chocolate Cake

Time 1h25m

Yield 8

Number Of Ingredients 12

1 ½ cups white sugar
2 tablespoons white sugar
2 large eggs, lightly beaten
½ (8 ounce) container plain yogurt
½ cup olive oil
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1 ½ teaspoons baking powder
6 medium (blank)s fresh figs, halved

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Grease a 7-inch square baking dish and line with parchment paper.
  • Mix together 1 1/2 cups plus 2 tablespoons sugar, eggs, yogurt, olive oil, and vanilla extract in a bowl until well combined. Sift 1 cup plus 2 tablespoons flour, cocoa powder, cinnamon, and baking powder on top of the batter and fold in gently.
  • Place figs, cut side-down, onto the bottom of the baking dish. Spoon batter on top of the figs and level top with the back of a spoon.
  • Bake in the preheated oven until firm to the touch, about 50 minutes. If cake starts to brown too much, cover with foil after 30 minutes of baking time.
  • Remove from oven and allow to cool in the baking dish for 15 minutes. Turn out onto a serving platter and peel off the parchment paper.

Nutrition Facts : Calories 409.1 calories, Carbohydrate 64 g, Cholesterol 47.4 mg, Fat 16 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 120.1 mg, Sugar 47.9 g

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