Fig Spice Cake:
1 lb Dried Figs, Stems removed
1 c Water
½ c Buttermilk
1 ½ c AP Flour
1 tsp Baking Powder
½ tsp Baking Soda
1 tsp Salt
½ tsp Ground Cinnamon
¼ tsp Ground Cloves
½ c Butter
1 c Sugar
2 ea Whole Eggs
1 tsp Vanilla Extract
1 c Chopped Pecans
Preheat oven to 350°F. Grease and flour a ten inch tube pan.
Place the dried figs in a saucepan with the water and simmer on low heat for five minutes, stirring occasionally.
Drain the figs, reserving the liquid, and cool.
Cut the figs into eighths and set aside.
Combine the reserved Fig liquid and buttermilk in a medium bowl and set aside.
Sift together the flour, baking powder, baking soda, cinnamon and cloves; add the salt and set aside.
In a large bowl, cream together the butter and sugar.
Beat in the eggs one at a time, then stir in the vanilla.
Beat in the flour mixture alternately with the buttermilk mixture.
Stir in the chopped Figs and pecans.
Pour into the prepared tube pan.
Bake in the cake in the 350°F oven for 45 minutes to an hour, or until a cake tester comes out clean.
Cool in the pan for 15 minutes, then turn out onto a wire resting rack and cool completely.
8 ea Fresh Calimyrna Figs
¼ lb Butter (1 Stick)
1 c Brown Sugar
½ tsp Cinnamon
¼ c Dark Rum
¼ c Port Wine
4 scoops Vanilla ice cream
Cut the Figs in half from top to bottom.
Slice the Fig spice cake and toast with butter in a frying pan and warm through in the oven.
Melt the butter over medium-high heat in a heavy bottomed sauté pan.
Stir in the sugar and cinnamon.
Whisk the mixture until the sugar dissolves and sauce is bubbly.
Mix in the Figs and port wine.
Sauté until the figs are tender.
Remove the pan from the flame and add the rum.
Carefully return the pan to the flame as the rum will ignite.
When the flames subside, remove from the heat and serve
immediately over the toasted Fig spice cake and vanilla ice cream.