FIG CAKE I
A cake that makes your whole house smell good.
Provided by MRS.CAJUN COOK
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 2h
Yield 18
Number Of Ingredients 17
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.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 37.2 g, Cholesterol 74.2 mg, Fat 21.4 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 10.8 g, Sodium 332.5 mg, Sugar 25.5 g
SPANISH FIG & ALMOND BALLS
A festive version of Pan de Higo, a dried fig cake that the Spanish traditionally eat with cheese and a drizzle of honey
Provided by Good Food team
Categories Snacks
Time 20m
Yield Makes 6 balls
Number Of Ingredients 8
Steps:
- Whizz the almonds in a food processor until most are finely chopped, then tip into a large bowl. Roughly chop the figs, then whizz to a smooth sticky paste. Scrape onto the almonds then, using your hands, mix together well with the dried fruit, brandy, honey and cloves.
- Divide the mixture into 6 and roll into balls. Tip the sesame seeds onto a tray, then roll the balls in them until covered. Cover the tray loosely with a clean tea towel, then leave the fig balls to dry for a week before packaging. Will keep in a cool place for 2 months.
Nutrition Facts : Calories 306 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 23 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.05 milligram of sodium
FIG CAKE
Rich and fluffy fig cake as your summer party dessert!
Provided by CajunGrocer.com
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®) with cooking spray.
- Combine sugar and eggs in a bowl; beat with an electric mixer until sugar dissolves. Stir in vegetable oil. Pour in milk; mix well.
- Combine flour, cinnamon, baking soda, and salt in a separate bowl. Mix into the creamed sugar mixture until blended. Fold fig preserves and pecan pieces into the batter.
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Invert onto a wire rack to cool completely before slicing.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 52 g, Cholesterol 48.5 mg, Fat 27.6 g, Fiber 1.7 g, Protein 5.3 g, SaturatedFat 3.8 g, Sodium 324.8 mg, Sugar 34.9 g
PAN DE HIGO
Traditional Spanish fig "cake" which is actually a dense, flourless concoction. Sticky, sweet and rich. Serve with Manchego cheese for a savory combination or with espresso for dessert.
Provided by QOU4LIFE
Categories Dessert
Time P7DT30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Chop almonds coarsely. Process figs almost to a puree. With your hands, combine figs, almonds, honey and port until it all holds together. At this point, you can press the mixture into a pan and weight it down or form into small balls. Let sit for one week. Keeps a long time wrapped at room temperature
- N.B.: Some recipes call for the addition of other dried fruits, such as apricots or cranberries. You may also add cinnamon and anise seed(ground) as flavorings. Some recipes call for rolling the prepared balls in sesame seeds. Do what pleases you! ¡Buen provecho!
Nutrition Facts : Calories 124.9, Fat 4.7, SaturatedFat 0.4, Sodium 32, Carbohydrate 20.3, Fiber 3.4, Sugar 14.8, Protein 2.7
SPANISH FIG CAKE
Yield One 5-inch Cake
Number Of Ingredients 4
Steps:
- Equipment:cutting boardparing knifemeasuring cupsfood processorrubber spatulaserving plateTrim the stems off the figs with a paring knife. Put the almonds and walnuts in a food processor fitted with the S blade and process until coarsely chopped. Add the figs and process until the mixture sticks together. Transfer to a serving plate and form into a cake, 5 inches in diameter. Decorate the cake and plate with fresh berries before serving if desired. Covered with plastic wrap, Spanish Fig Cake will keep for 3 days in the refrigerator or 2 weeks in the freezer. Bring to room temperature before serving.Spanish Date Cake: Replace the figs with pitted medjool dates, unsoaked.
Nutrition Facts : Nutritional Facts Serves
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- Remove fig stems and cut figs into quarters. Process figs in bowl of food processor until finely chopped. Add spices and honey. Process until combined. Add almonds. Continue processing until almonds are coarsely chopped and combined with figs. Add sherry and process until mixture sticks together.
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