Spiced Fig Cake

I made fig jam this weekend and had some left over figs.  Figs are sweet and since I didn't have any bacon or prosciutto around I decided on a fig cake.

As I've said before chemistry is not my forte so I went looking for a basic cake recipe to use with my figs.  I came across this one on All Recipes and went nuts making to work for me.

I used Brown Turkey Figs for this cake (I used up all my Black Mission Figs in the jam I made earlier that day).  I don't honestly know what the difference is between them;  Publix didn't have a good explanation on the picture.

Spiced Fig Cake:
(adapted from allrecipes.com)

Ingredients:
1/4 cup butter, softened
1 cup white sugar
1 egg
1 1/3 cups all-purpose flour
2/3 cup whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sweetened condensed milk
1/2 cup milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped fresh figs

Frosting:
3 figs, finely chopped
1 8-ounce package cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons fig jam (optional, but it's super good)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.

In a medium bowl, sift together flour, salt and baking powder.

In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the two milks. Fold in vanilla extract, almond extract, cinnamon, nutmeg, and chopped figs.

Divide into two prepared 8 inch round cake pans. Bake at 350 degrees for 30 minutes, or until a toothpick inserted into the center comes out dry.  Let the cake cool before trying to frost.

To make the frosting:

Using a mixer mix the cream cheese, powdered sugar, vanilla, and jam (if using) together in a small bowl.  Fold in the finely chopped figs and the fig jam.  If you want the frosting to be thicker add more sugar.  If it's too thick add a couple teaspoons of water or cream, but be careful not to add too much.


This isn't going to be a frosting that comes out beautifully in a piping bag but it'll make a really pretty, homey looking cake (and it's delicious... so who the crap cares?!).

Fig Jam

I spent my Labor Day weekend laboring away in the kitchen making jam.   Figs have been on sale recently and I decided to take advantage of the good deal.  Plus, I don't really do much with figs so I decided it was time to fix that.

I think that this jam is going to be amazing when Christmas comes around.  I want to get some puff pastry, a wheel of brie, and pour a bunch of this jam on top before I bake it off.  It's going to be delicious!  (Now I just need to go to a party)

Fig Jam:

4 cups chopped figs (about 27 medium)
1/2 cup lemon juice
1/2 cup water
1 3-oz pouch Ball® Liquid Fruit Pectin
6 cups sugar
8 (8 oz) half pint glass preserving jars with lids and bands

Directions:
Prepare boiling water canner. Heat jars and lids in simmering water
until ready for use. Do not boil. Set bands aside. Prepare figs by
trimming stems and finely chopping them.

Combine prepared figs with lemon juice, water, and sugar in a 6- or
8-quart saucepan. Bring mixture to a full rolling boil that cannot be
stirred down, over high heat, stirring frequently.
Add pectin, immediately squeezing entire contents from pouch. Continue
hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam
if necessary

Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim.
Center lid on jar. Apply band until fit is fingertip tight.

Process jars in a boiling water canner for 10 minutes, adjusting for
altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid
should not flex up and down when center is pressed.