Christmas Fig Cake Recipe
Ingredients
| 1/4 cup each rye whisky, port and cherry liqueur | ||
| 1/4 cup Agua Ardente or other brandy | ||
| 2 tbsp liquid honey | ||
| 1 cup each chopped dried figs and raisins | ||
| 1 cup each chopped candied fruit and walnuts | ||
| Granulated Sugar | 2 Cup (16 tbs) | |
| Butter | 1 Cup (16 tbs), cooled | |
| Eggs | 5 | |
| All purpose flour | 2/3 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Ground nutmeg | 2 Teaspoon | |
| Icing sugar | ||
Directions
One day ahead, in saucepan, bring whisky port, liqueur, Agua Ardente and honey to boil.
Add figs, raisins, candied fruit and walnuts; simmer for 5 minutes.
Let cool completely.
Cover and let stand for 24 hours.
Grease 10-inch (4 L) tube pan; line base with waxed paper and grease paper.
Set aside.
In large bowl, beat sugar with butter.
Beat in eggs, one at a time, beating well after each addition.
Beat for 2 minutes or until slightly thickened.
Blend together flour, baking powder and nutmeg; with wooden spoon, gradually stir into batter until blended.
Stir in fruit mixture; scrape into prepared pan.
Bake in 350°F (180°C) oven, covering with foil if browning too quickly, for about 1 hour and 10 minutes or until top is firm and brown and cake tester inserted in center comes out clean.
Let cool completely in pan on rack.
Remove from pan; wrap well in plastic wrap and refrigerate for 24 hours.
(Cake can be refrigerated for up to 1 month; sprinkle with more Agua Ardente if cake starts to dry out.)
Add figs, raisins, candied fruit and walnuts; simmer for 5 minutes.
Let cool completely.
Cover and let stand for 24 hours.
Grease 10-inch (4 L) tube pan; line base with waxed paper and grease paper.
Set aside.
In large bowl, beat sugar with butter.
Beat in eggs, one at a time, beating well after each addition.
Beat for 2 minutes or until slightly thickened.
Blend together flour, baking powder and nutmeg; with wooden spoon, gradually stir into batter until blended.
Stir in fruit mixture; scrape into prepared pan.
Bake in 350°F (180°C) oven, covering with foil if browning too quickly, for about 1 hour and 10 minutes or until top is firm and brown and cake tester inserted in center comes out clean.
Let cool completely in pan on rack.
Remove from pan; wrap well in plastic wrap and refrigerate for 24 hours.
(Cake can be refrigerated for up to 1 month; sprinkle with more Agua Ardente if cake starts to dry out.)
Chef
