FOLLONICO FIG CAKE

Follonico Fig Cake image

Provided by Moira Hodgson

Time 2h

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 pound dried figs
1 cup water
6 ounces butter at room temperature
1 1/2 cups sugar
2 eggs
1 1/2 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup cream

Steps:

Make a fig puree. Coarsely chop figs and combine with water in a saucepan. Bring to a boil. Cover, remove from heat and let stand for 30 minutes. Puree in a food processor (there will be about two-and-a-fourth cups of puree).
Cream the butter and the sugar. Add eggs and vanilla and mix thoroughly. Add fig puree and mix well.
Sift together the dry ingredients and add them to the fig mixture alternately with the cream.
Butter and flour a bundt-cake pan. Pour in fig batter. Bang the pan several times to settle. Bake in a preheated 350-degree oven for 70 to 80 minutes or until a skewer inserted in the center comes out clean. Cool the cake on a rack and turn it out.

Nutrition Facts : @context http, Calories 686, UnsaturatedFat 10 grams, Carbohydrate 100 grams, Fat 30 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 18 grams, Sodium 344 milligrams, Sugar 62 grams, TransFat 1 gram