Sherried Fig Cake
|Dried figs||1 Cup (16 tbs)|
|Cinnamon stick||2 Inch|
|Finely shredded lemon peel||2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Biscuit mix||2 Cup (32 tbs) (Packaged Variety)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Butter||1 Tablespoon, softened|
|Vanilla sherry icing||1 Teaspoon|
In saucepan combine figs, cinnamon, lemon peel and juice, and 1 cup water.
Bring to boiling; reduce heat and simmer, covered, 30 minutes.
Add the 1/4 cup sugar and sherry; cook 5 minutes more.
Remove from heat; cool.
Drain figs, reserving 2/3 cup liquid.
In mixer bowl combine biscuit mix, 1/2 cup sugar, and the ginger; add reserved fig liquid, egg, butter, and vanilla.
Beat on medium speed of electric mixer 4 minutes.
Stir in figs.
Turn batter into greased and floured 9-inch fluted tube pan.
Bake in 350° oven 40 minutes or till done.
Cool in pan 15 minutes.
Invert onto rack; remove pan.
When cool, drizzle with Sherry Icing.