Spiced Honey Cake with Caramelized Figs

I was in Fresh Market the other day and saw they had fresh figs.  I’m not sure where they were from and honestly I didn’t care.  It was the last hurrah of summer and I was going to make something with them.

I brought my delicious little turkey figs home and immediately started looking through my hoard of recipes. (yes, I am a recipe hoarder). I had so many, but I wanted something different from the jam that I had made previously and I finally settled on this Spiced Honey Cake.  It was from CHOW.com and posted by Kate Ramos, although I’m unsure if she was the actual creator of this cake.  Whatever the case may be, this was an incredible looking cake and I was anxious to see if it was going to taste as good as I thought it might.

It did.

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I want to let you know that the honey liqueur that it requires is not the turkey honey whiskey stuff my husband likes to bring out at the boy’s card games.  There is a real honey liqueur and I would recommend Celtic Honey, a product from Ireland, or Bärenjäger.  Either one will work well.

This was a very nice, moist cake and the fig mixture on the top really enhanced the flavor of the cake.  If you love figs, you need to make this.  Well, even if you don’t like figs…you should still make this.  It’s that good.

I am already looking forward to next year’s crop of figs.  Yum.

Spiced Honey Cake with Carmelized Figs

Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes

Ingredients

FOR THE CAKE

  • Butter, for coating the pan
  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cloves
  • 1 1/2 cups honey
  • 3/4 cup vegetable oil
  • 1/2 cup strongly brewed coffee
  • 1/2 cup granulated sugar
  • 3 large eggs, at room temperature

FOR THE TOPPING

  • 2 Tablespoons unsalted butter (1/4 stick)
  • 2 pints figs, halved (you can use mission or brown turkey)
  • 1/2 cup honey liqueur
  • 1 Tablespoon honey

Instructions

  1. Heat the oven to 325 degrees F and arrange a rack in the middle. Coat a 10-inch spring form pan with butter. Set aside.

  2. Whisk together flour, baking powder, cinnamon, salt and ground cloves in a large bowl to break up any lumps and aerate. Set aside. Whisk together honey, oil, coffee, sugar, and eggs in another large bowl until eggs are broken up and mixture is smooth and combined. Add dry mixture to wet and stir until combined.

  3. Pour batter into the prepared pan and bake until golden brown and a toothpick inserted in the middle comes out completely clean, about 1 hour and 20 minutes. Remove from the oven, transfer to a rack and let cake cool in the pan for 10 minutes. Run a knife around the inside perimeter of the pan and remove the springform ring.

FOR THE TOPPING

  1. While the cake is cooling, add the butter to a large frying pan over medium-high heat. When the foaming subsides, add the figs cut side down. Cook undisturbed until browned, about 5 minutes.

  2. Add the liqueur and honey, stir to coat the figs, and cook until the syrup is golden brown and the figs are soft but still intact, about 10 minutes. Top the cake with the fig mixture and serve.

Fantastic Fig Spread

When I was growing up my closest connection to figs were in the Fig Newtons my mom used to buy.  I wasn’t a big fan.

Then came the bunko game a few years ago.  We all brought a dish to share and the only thing I remember from that night of eating was the basket my friend Leigh brought.  It had a small dish of fig jam in it and I don’t recall, but I’m sure I ate the entire thing myself.  I could not believe that was what figs really tasted like.

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After that I became obsessed with figs.  We bought a small fig tree the first year, with no results.  The next year we bought more fig trees and solicited advice from the sales rep.   He knew more than we did apparently, because that year I harvested five figs.  (yes, I did say the number five).  This year, we tried netting, something for the bugs and some fertilizer and we have a bumper crop!  I have so many that I can make Fantastic Fig Spread!

I don’t know where Leigh got this recipe from but I’ve made it before and it truly is fantastic.  In the past when I have made it (from store-bought figs) I have followed the recipe exactly.  This year I opted to add a little orange flavor to it and it was…..dare I say it?…FANTASTIC!!

This is an easy recipe and if you’ve never canned anything before this would be the one to start with.  Give it a try.  You will love it so much that next year you’ll be planting fig trees like I did.

As Ina Garten would say, “How easy is that?”  Enjoy!

Fantastic Fig Spread

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 2 pounds fresh figs, trimmed and quartered (I would chop a little smaller)
  • 2 1/2 cups sugar
  • 12 ounces dried figs, stems trimmed and chopped
  • 3 Tablespoons lemon juice
  • 1 Tablespoon grated lemon zest

Note: you can add 2 tablespoons orange zest and 1/2 orange juice to the above ingredients if desired.

Instructions

  1. Combine all ingredients in a large pot. Bring to a boil over medium-high heat, and simmer 1 minute. Remove from heat, cover, and cool overnight.

  2. Stir jam, and bring to a boil over medium-high het. Reduce heat to medium, and cook 25 to 30 minutes, or until jam is thick, stirring often.

  3. Meanwhile, sterilize jars and lids: Submerge jars in a large pot filled halfway with simmering water, and lids in a small pot of simmering water. Keep jars and lids in hot water until ready to use.

  4. Remove jars one at a time from hot water and fill with jam, leaving 1/4-inch head space. Seal with lids. Place canning rack or cake rack in bottom of a large pot, and return sealed jars to pot, adding extra water to cover jars by 1 inch, if necessary. Bring water to a boil and boil ten minutes. Remove jars from water and cool completely.

  5. **Once cool, check lids. They won’t have that “pop” in the center. If they do, use them immediately or throw away.

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