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Found the recipe on a blog and saved the picture to make it.

Spicy Fig Cake
From Bluestem
This recipe is from Bluestem, a gorgeous cookbook written by James Beard nominated chef Colby Garrelts and his wife, Megan, owners of Kansas City's highly acclaimed Bluestem Restaurant. This is not your grandmother's fruitcake. Moist and soft, this is the antithesis of those dense bricks that modern mythology has us passing annually from family to family like a hot potato. With meaty pieces of dried figs, a generous amount of ginger liqueur, vanilla bean, apricot jam, fresh ginger, orange zest, and holiday spices, this is an amazing fruitcake worth baking and sharing this holiday season.

(Makes one 9-inch loaf)
10 ounces dried figs
1 cup ginger liqueur or brandy (I used Domaine de Canton Ginger Liqueur)
1/2 cup (1 stick) unsalted butter, softened
1/4 cup packed light brown sugar
1/4 cup granulated sugar
4 large eggs, at room temperature
1 vanilla bean
1/4 cup sour cream
3 tablespoons apricot jam
2 tablespoons honey
1 teaspoon vanilla extract
Finely grated zest of 1 orange
2 teaspoons peeled and grated fresh ginger
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/8 cup cake flour
1/2 teaspoon salt
Optional: Confectioners' sugar, for dusting, or fresh whipped cream

Soak the dried figs in the ginger liqueur overnight.
Preheat the oven to 350 degrees F. Butter the loaf pan.
Drain the figs, reserving the liqueur. Cut the little stem off the top of each fig and halve the figs.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium-high speed until fluffy, about 3 minutes. Scrape down the bowl with a spatula. With the mixer on medium speed, add the eggs one at a time until incorporated. Scrape down the bowl once more.
Slice the vanilla bean in half lengthwise. Using a small knife, scrape the seeds from the vanilla bean into the batter. Add the sour cream, jam, honey, vanilla extract, zest, fresh and ground ginger, allspice, and cloves and mix well. Scrape down the bowl.
With the mixer on low, mix in the cake flour and salt until just incorporated. Scrape down the bowl and fold in the drained figs.
Pour the batter into the prepared loaf pan. Rap the pan firmly against the counter to remove any air bubbles. Bake the loaf for 40-45 minutes (mine took about 55 minutes), until the surface cracks and a toothpick inserted into the center comes out clean.
When the loaf is right out of the oven and still in the loaf pan, poke holes all over it with a wooden skewer. Pour the reserved liqueur from the dried figs over the top, letting it seep into the cake.
Allow the cake to cool completely. Flip the pan over to release the cake. Slice and serve, with a dusting of confectioners' sugar or dollop of fresh whipped cream if desired.
Wrapped tightly in plastic wrap, this cake will keep for up to 3 days. Wrapped in multiple layers of plastic wrap and stored in the freezer, it will keep for up to 3 months.


Did you make this? It looks delicious :)