Christmas Fig Cake
|Rye whiskey||1⁄4 Cup (4 tbs)|
|Port||1⁄4 Cup (4 tbs)|
|Cherry liqueur||1⁄4 Cup (4 tbs)|
|Agua ardente/Other brandy||1⁄4 Cup (4 tbs)|
|Liquid honey||2 Tablespoon|
|Chopped dried figs||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|Chopped candied fruit||1 Cup (16 tbs)|
|Walnuts||1 Cup (16 tbs)|
|Granulated sugar||2 Cup (32 tbs)|
|Butter||1 Cup (16 tbs), melted and cooled|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Baking powder||1 Tablespoon|
|Ground nutmeg||2 Teaspoon|
|Icing sugar||2 Tablespoon|
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.
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.)