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Sherried Fig Cake

Ingredients
  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
  Egg 1
  Butter 1 Tablespoon, softened
  Vanilla sherry icing 1 Teaspoon
Directions

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.
Chop figs.
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Fig

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