FRESH-FIG CAKE WITH HONEY CREAM-CHEESE FROSTING
This dense and deeply figgy cake, adapted from Eli's Table in Manhattan, gets its complex flavor from a combination of fresh figs and fig jam, seasoned generously with cinnamon, cardamom and ginger. It's then filled and topped with cream cheese frosting that is sweetened with a combination of confectioners' sugar for lightness and honey for richness. Over all, it's a bit like carrot cake, except softer and sweeter. You can make the cake two to three days ahead and store it, well wrapped or under a cake dome, in the refrigerator. It gets even moister as it sits. If you can't get fresh figs, chopped peeled apple works nicely as a substitute.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 21
Steps:
- Make the cake: Heat oven to 325 degrees. Butter and flour a 10-inch cake pan (or two 9-inch pans), and line the bottom with parchment paper.
- In a large bowl, whisk together flour, cinnamon, ginger, cardamom, baking soda and salt.
- Using an electric mixer, whisk to combine sugar and eggs until light and fluffy, about 4 minutes. Whisk in oil and buttermilk or yogurt to combine.
- Using a rubber spatula, gently fold dry ingredients into egg mixture just until combined. Fold in figs, jam and pecans.
- Scrape into prepared cake pan and bake until browned and springy to the touch, about 65 to 75 minutes (or 35 to 45 minutes for the 9-inch pans). If the top gets too dark before the cake is finished baking, cover it with foil. Transfer to a wire rack and let cool completely.
- While cake is cooling, make the frosting: Using an electric mixer, beat butter, cream cheese and salt on low speed until smooth. Beat in honey and vanilla, then beat in confectioners' sugar.
- To assemble the cake, remove cooled cake from pan and peel off parchment paper. Slice cake in half horizontally, so you end up with 2 layers. (You don't need to do this for the 9-inch cakes.) Spread half the frosting between the layers, sandwiching it. Dollop remaining frosting in a thick layer on top of the cake, leaving a 1-inch border on the top of the cake, the sides, bare. Chill until ready to serve. Just before serving, top with sliced figs.
Nutrition Facts : @context http, Calories 889, UnsaturatedFat 25 grams, Carbohydrate 111 grams, Fat 48 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 19 grams, Sodium 397 milligrams, Sugar 80 grams, TransFat 1 gram
GINGERBREAD CAKE WITH BRANDY SAUCE AND WHIPPED ORANGE FLOWER CREAM
Steps:
- Line 24 cupcake tins with foil liners in your choice of colors (red and green are pretty for the holidays). Preheat the oven to 325 degrees F.
- In a large bowl, whisk together the oil, sugar, molasses. Add the eggs and whisk until smooth. Stir in ginger
- In another large bowl, whisk together the flour, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
- In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared tins. Bake the cupcakes in the center of the oven, until a toothpick inserted into the center comes out clean, about 25 to 28 minutes. Cool the cupcakes on a rack.
- Whipped Orange Flower Cream: In a cold bowl, beat whipping cream with orange flower water, and add sugar and cream of tartar gradually. Beat until stiff.
- For Brandy sauce: melt butter over medium heat. Add brandy. Blend in confectioners' sugar.
- Serve cupcakes with whipped cream and brandy sauce.
STICKY GINGER FIG CAKE WITH CINNAMON BRANDY SAUCE
Make and share this Sticky Ginger Fig Cake With Cinnamon Brandy Sauce recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place figs in medium bowl. Sprinkle with baking soda. Pour boiling water over top. Let stand for 10 minutes. Process (with liquid) in blender or food processor until almost smooth.
- Cream margarine and brown sugar in large bowl. Add eggs, 1 at a time, beating well after each addition.
- Combine flour, baking powder and ginger in small bowl. Add to margarine mixture. Stir well. Add fig mixture. Stir. Line bottom and side of greased 8 inch springform pan with parchment (not waxed) paper. Spread batter evenly in pan. Bake in 350°F oven for about 50 minutes until wooden pick inserted in centre of cake comes out clean. Let stand in pan for 10 minutes before removing to wire rack to cool.
- CINNAMON BRANDY SAUCE: Heat and stir all 5 ingredients in medium saucepan on medium until boiling. Boil for about 5 minutes, without stirring, until slightly thickened. Let stand for 5 minutes. Makes 1 cup sauce. Drizzle over individual servings of warm cake. Cuts into 8 wedges.
- Company's Coming Most Loved Treats.
Nutrition Facts : Calories 490.1, Fat 26.3, SaturatedFat 16, Cholesterol 124.1, Sodium 423.6, Carbohydrate 59.9, Fiber 2.9, Sugar 43, Protein 4.5
CAPE BRANDY SAUCE
For the African part of the World Tour! From Food Network. Use for bread pudding or just plain old ice cream!!
Provided by Jessica K
Categories Sauces
Time 11m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, heat the butter, sugar, salt, and water for 5 minutes over medium heat.
- Add the brandy and vanilla extract and heat an additional minute.
Nutrition Facts : Calories 304, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 166.9, Carbohydrate 50.1, Sugar 50.1
VENISON STEAKS W/ CREAMY PEPPER & BRANDY SAUCE
The sauce on these steaks is to die for! Although I use with game,I'm sure it would be just as awesome with beef steaks as well. Enjoy!
Provided by KLBoyle
Categories Deer
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter and oil in large saute pan over med-high heat.
- Salt and pepper each side of steaks and add to pan. Venison at it's best should be served at med-rare. Quickly sear each side of steaks, just about 2 minute per side.
- Remove steaks and cover with foil to keep warm.
- Turn heat down to med. and add shallots and ground pepper to pan and saute.
- Add brandy to pan and de-glaze. Cook for a minute or so to slightly thicken.
- Add wine and beef stock and turn heat back up to med-high. Let simmer for 3-4 minute then add sour cream. Let this mixture cook until it reaches a nice, thick consistency.
- Add steaks back to pan and cook 2 minute.
- Serve and enjoy!
Nutrition Facts : Calories 444, Fat 21.4, SaturatedFat 7.6, Cholesterol 160.8, Sodium 315.8, Carbohydrate 4.1, Fiber 0.8, Sugar 0.1, Protein 40.9
STICKY GINGER CAKE WITH LEMON ICING
Make and share this Sticky Ginger Cake With Lemon Icing recipe from Food.com.
Provided by coffeelicous
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.
- Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
- Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
- To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish.
- Cake keeps for up to 2 weeks stored in an airtight container.
Nutrition Facts : Calories 287.6, Fat 9.7, SaturatedFat 5.7, Cholesterol 38, Sodium 445.1, Carbohydrate 50.4, Fiber 2.5, Sugar 22.7, Protein 3.7
STICKY CINNAMON FIGS
A simple and stylish nutty fig pudding ready in just 10 minutes
Provided by Jane Hornby
Categories Dessert, Dinner, Lunch, Supper
Time 10m
Number Of Ingredients 6
Steps:
- Heat grill to medium high. Cut a deep cross in the top of each fig then ease the top apart like a flower. Sit the figs in a baking dish and drop a small piece of the butter into the centre of each fruit. Drizzle the honey over the figs, then sprinkle with the nuts and spice.
- Grill for 5 mins until figs are softened and the honey and butter make a sticky sauce in the bottom of the dish. Serve warm, with dollops of mascarpone or yogurt.
Nutrition Facts : Calories 162 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 11.5 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium
CHOCOLATE BRANDY SAUCE
Make and share this Chocolate Brandy Sauce recipe from Food.com.
Provided by Vseward Chef-V
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Bring cream to a boil.
- Remove from heat and stir in chocolate until melted.
- Stir in brandy.
- You can use a cornstarch slurry to thicken it up.
- Serve warm sauce over warm chocolate Bread pudding.
Nutrition Facts : Calories 192.6, Fat 18.9, SaturatedFat 11.7, Cholesterol 27.2, Sodium 12.9, Carbohydrate 7.1, Fiber 3.6, Sugar 0.2, Protein 3.2
STICKY GINGER CAKE
This recipe yields a dark and sticky ginger cake flavored with ground spices - a rich bitter-sweet dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 16
Number Of Ingredients 17
Steps:
- Heat oven to 400°F. Lightly spray 8-inch square pan with cooking spray.
- In 1-quart saucepan, stir together 1/4 cup honey, 1/4 cup molasses, the brown sugar, butter and gingerroot. Cook and stir over medium heat until sugar is melted. Remove from heat; cool 5 minutes.
- Meanwhile, in medium bowl, mix flour, baking soda, ground ginger, cinnamon, allspice and salt. In small bowl, beat buttermilk and eggs. Add egg mixture to honey mixture; stir with whisk. Pour over flour mixture; stir until well combined. Pour batter into pan.
- Bake 25 minutes. Poke cake every inch with skewer. In small bowl, mix 1 tablespoon honey, 1 tablespoon molasses and the water; brush over hot cake. Cool completely in pan on cooling rack. Sprinkle with powdered sugar.
Nutrition Facts : Calories 110, Carbohydrate 21 g, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg
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