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Christmas Fig Cake

Chef.at.Home's picture
Ingredients
  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
  Eggs 5
  All purpose flour 2⁄3 Cup (10.67 tbs)
  Baking powder 1 Tablespoon
  Ground nutmeg 2 Teaspoon
  Icing sugar 2 Tablespoon
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.)

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Fig
Preparation Time: 
5 Minutes

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