Wednesday, January 8, 2014

Honey and Fig Cakes for the Afternoon

 We're still at the in-laws. I'm having a great time baking and writing and sleeping long hours at night. We'll be home by Saturday - refreshed and ready for the new year at home..we can't wait to settle back in, but at the same time, we're loving this easy, on-grid life!

It's a fun time to get routines back in order - including our afternoon tea, writing schedules, and early mornings in peace and preparation. 

For this afternoon's tea, Yarrow and I have baked a honey and fig cake (I traded a piece of cake with Yarrow for an attempt at a nap..she tried, she really did, and so she got her slice..silly girl, who says 'no' to a nap?)

Honey - Fig Cakes

Set about a cup - 1 1/2 cups dried figs in triple sec or rum to plump up for about an hour.

Then put

1/2 cup butter
1/4 cup raw honey
1/3 cup turbinado

In a bowl and blend until creamy, then add 3 eggs, a splash of vanilla, and the zest of 1 orange and blend again.

Then, mix in:

1/2 teaspoon allspice
1/4 teaspoon clove
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1 cup flour
1/2 tablespoon baking powder

As your mixing in the dry ingredients, splash in about 1/2 - 3/4 cup heavy cream (Raw Jersey - if you can find it!)

And fold in the figs and liquor.

Pour into one or two small cake pans and bake at 350 for about 25-45 minutes (depending on size of the pans).

When the cakes cool, put about 1/4 cup melted butter in a bowl with about 1/8 cup honey and a splash of triple sec..blend well and pour over the cooled cakes.


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