Sticky Ginger Fig Cake with Cinnamon Brandy Sauce

by olga

Servings: 8 servings

INGREDIENTS

1 1/3 cups chopped figs
1 tsp. baking soda
1 1/3 cups boiling water
1/3 cup butter, or hard margarine, softened
2/3 cup brown sugar, packed
2 large eggs
1 cup all purpose flour
2 tsp. baking powder
1/4 cup minced crystallized ginger

CINNAMON BRANDY SAUCE:

1/2 cup butter, or hard margarine, cut up
1/2 cup brown sugar, packed
1/2 cup whipping cream
2 tbsp. brandy
1/2 tsp. ground cinnamon

INSTRUCTIONS

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.

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CHEF COMMENTS

A warm and comforting dessert.

Tagged: cakes, desserts, figcake add tags

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