Wednesday, I treated my guests to this Holiday Fig Cake for luncheon dessert. It was a success.
A couple of weeks ago, dear Friend Maybelle stopped by with a gift for me . . .
This cookbook which she gets at Dillard's Department Store (and which is made especially for Dillard's). (Do you see the cookies on the cover . . . they were the first thing I made from this book -- and they are terrific, too!) Knowing my love of cookbooks and Christmas and Southern Living, it is a fitting gift from a thoughtful friend.
I was especially taken aback by this dessert . . .
The recipe sounded good (I love figs) and the cake was a true showstopper! It would be, I decided, the perfect dessert for the Wednesday luncheon.
And the cake I made Wednesday for the luncheon -- complete with rosemary wreath. The only thing I forgot was to tie a red ribbon around the cake knife!
HOLIDAY FIG CAKE
1 3/4 cup fig preserves (almost 2 (11.5 ounce jars)
3 large eggs
1 cup sugar
1 cup vegetable oil
2 cups flour
1 t. baking soda
1 t. salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 cup buttermilk
1 cup chopped pecans, toasted
1 cup finely chopped prunes
2 T. chopped fresh rosemary (optional)
Honey-Cream Cheese Frosting
1 3/4 cups coarsely chopped pecans, toasted
Garnish: Fresh rosemary sprigs
Chop large pieces of fig preserves, if necessary; set aside.
Beat eggs, sugar and oil at medium speed with an electric mixer until blended. Combine flour and next 5 ingredients; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in fig preserves, 1 cup chopped pecans, prunes and chopped rosemary.
Pour batter into 2 greased and floured 8 inch round cake pans. Bake at 350 for 42 to 45 minutes or until a wooden pick inserted in center comes out clean. Run a knife around edge of the pans. Cool in pans on wire racks 10 minutes; remove from pans and cool on wire racks.
Spread Honey-Cream Cheese Frosting between layers and on top and sides of cake. Press pecan pieces onto sides of cake. Garnish with rosemary. Store cake in rerigerator.
HONEY-CREAM CHEESE FROSTING
1 1/2 (8 ounce) packages cream cheese, softened
1/3 cup butter, softened
1 1/2 T. honey
4 cups powdered sugar
Beat cream cheese, butter, and honey at medium speed with an electric mixer just until smooth. Gradually add powdered sugar, beating at low speed just until blended.
It's Friday which means that it's time to visit Michael at Designs by Gollum to see what we've been cooking for this Friday.
Looks fantastic! I'm saving the recipe. Thank you and Merry Christmas!
Martha - I am printing out all 5 pages now. I want to say how much I enjoy your blog and creative presentations! Merry Christmas!
I'm co~hostess again next year for our ladies JOY Circle. .. this recipe will go into the archives for now. I always let the hostess pick the dessert I'm going to provide.
I have on the cooling rack a new recipe from January/February Tea Time Magazine. . . Cashew Cookies. The aroma is terrific in my kitchen. They look exactly like the photographed copy. I'll be sure to post the recipe in the New Year! Merry Christmas!
Your cake is STUNNING! Now I really want to make one, too! It sounds delicious -- my grandmother used to make fig preserves, and that flavor always reminds me of her. Merry Christmas!
This would be a wonderful treat for those who don't really mincemeat pie on Christmas Day - I'm sending The Great Dane out for Rosemary!
Gorgeous cake!!! The rosemary wreath is stunning!
Hope you had a great Christmas!
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