Honey Apple And Carrot Cake With Roasted Figs Recipes

HONEY CARROT CAKE

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Butter and flour a standard-size loaf pan and line with parchment to overhang the edges by a few inches.
• Stir together the all-purpose and whole wheat flours, baking powder, cinnamon, allspice, nutmeg and salt in a medium bowl; set aside. Combine the vegetable oil, applesauce and honey in a mixer bowl and beat on medium until smooth, about 1 minute. Add the vanilla and eggs and beat until light, about 1 minute. Add the flour mixture and beat on low just until combined. Add the carrots, pecans and coconut and beat just to incorporate. Spread the batter into the prepared pan.
• Bake until a tester inserted in the center comes out clean with just a few crumbs, 55 to 65 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.
• For the cream cheese glaze: Beat the cream cheese and butter in a medium bowl until smooth. Beat in the confectioners' sugar until smooth. Stir in the vanilla. Stir in the milk, a tablespoon at a time, to make a thick, spreadable glaze. Spoon the glaze over the cake and spread to the edges.

HONEYED APPLE CAKE

Steps:

• In a large bowl, cream the butter or margarine with the brown sugar. Beat in the eggs, then the honey, lemon rind, and coffee.
• In another bowl, stir together the flours, baking powder, baking soda, salt, cinnamon and nutmeg. Beat into the creamed mixture. Stir in the apples and walnuts.
• Turn the batter into a greased and floured tube pan. Bake the cake into a preheated 350 degrees F (175 degrees C) oven for 1 hour and 10 minutes, or until it tests done with a toothpick. Let cool on a rack. Makes 16 servings.

HONEY-ROASTED FIGS IN PUFF PASTRY

Steps:

• In a small bowl, mix cream cheese, brown sugar and vanilla. Divide into eight small mounds. Refrigerate 30 minutes or until firm., Meanwhile, preheat oven to 400°. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center; place in a small microwave-safe bowl. Add honey and balsamic vinegar. Microwave, uncovered, at 80% power for 20 seconds, stir to mix., Slice each fig lengthwise into six slices; place on a parchment paper-lined 15x10x1-in. baking pan. Drizzle with 2 tablespoons honey sauce. Roast 8-10 minutes or until softened. Cool on pan on a wire rack., Unfold one sheet of puff pastry. On a lightly floured surface, roll out pastry just enough to smooth surface. Cut into four equal pieces; trim off corners to round. Cut in about half way from each rounded corner in towards center. Place a cream cheese mound in the center of each. Top with six slices cooled roasted figs; drizzle tops with 1/4 teaspoons honey sauce., In a small bowl, whisk egg with water; brush pastry with egg wash. Fold up 1 "petal" of dough wrapping around filling. Wrap second petal around first one from the opposite side lightly pressing ends to stick. Continue with other two petals. Tuck last two points under "rose" and cup in hand gently to round the base., Place on parchment paper-lined baking sheet. Repeat. Use excess corner trimmings to make leaves and place slightly under and next to roses. Brush outside of pastries with egg wash. Bake 25-30 minutes or until golden brown. Remove to a cooling rack. Place roses on a serving plate; drizzle with re-warmed remaining honey sauce. Top with pistachios; serve warm.

FRESH-FIG CAKE WITH HONEY CREAM-CHEESE FROSTING

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.

CARROT APPLE CAKE

Steps:

• Preheat oven to 350*F and grease and flour a 9x9 inch baking pan.
• Mix together flour, cinnamon, baking soda and salt in a large bowl.
• In another bowl, whisk together oil, sugars and eggs until well combined.
• Gradually stir dry ingredients into wet ingredients, until thoroughly mixed.
• Stir in grated carrots and apples until just combined and pour into baking pan.
• Bake for 30-35 minutes or until tests done in the center with a butter knife.
• Cool for 5 minutes then take out of pan to cool completely on a wire rack.
• For frosting, mix cream cheese and butter in a large bowl with a wooden spoon.
• Stir in lemon juice and vanilla then gradually start adding the confectioners' sugar until blended.
• Beat with an electric mixer to get frosting smooth, then frost top and sides of cooled cake.
• Cut into squares and serve, garnish with walnut halves and grated lemon peel, if desired.

HONEY-BAKED CARROTS AND APPLES

Steps:

• Preheat oven to 350.
• Lightly oil a 1-quart baking dish or spray with non-stick cooking spray.
• In a large bowl, combine carrots, apples, cinnamon, honey, and orange juice. Mix well. Spoon into prepared baking dish. Press mixture down gently with the back of a spoon.
• For topping: In a small bowl or custard cup, combine wheat germ and cinnamon. Sprinkle evenly over carrots. Dot with margarine.
• Bake, uncovered, 40 minutes.
• Serve hot.

APPLE HONEY BUNDT CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch Bundt pan or 2 loaf pans.
• In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened. Fold in the apples and nuts. Transfer batter to prepared pan or pans (see Cook's Note).
• Bake Bundt cake until a toothpick inserted into the crown comes out clean, about one hour. (Start checking for doneness after 50 minutes.) Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan. If desired, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving.