Brandied Fig and Walnut Cake with Dark Molasses Cream Cheese Frosting
- Brandied Fig and Walnut Cake with Dark Molasses Cream Cheese Frosting
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- Submitted By: Catherine Wilkinson
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A rich, nutty, and slightly spicy cake that is easy to make and very impressive when you serve it to your family and friends.
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- Servings: 8-10
- Prep Time: 20 plus 1 hour pre-soak figsm
- Cook Time: 45m
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- Ingredients
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Cake:
1 1/2 cups (about 12 oz) dried figs, stems removed and roughly chopped
2 cups brandy
1 cup chopped English walnuts
2 sticks unsalted butter, at room temperature (plus a little extra for preparing cake pans)
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour (plus a little extra for preparing cake pans)
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1 1/2 cups buttermilk
Frosting:
2 sticks unsalted butter, at room temperature
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1 pound cream cheese, at room temperature
1/4 cup dark molasses
1/4 cup finely chopped English walnuts
- Directions
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1. Place the chopped figs and brandy into a microwave safe bowl and microwave until very warm. Set aside for about 1 hour. After soaking, puree mixture to a paste. Stir in the chopped walnuts. Set aside.
2. Preheat oven to 350 degrees F.
3. With an electric beater, beat the butter and sugars together until light and fluffy. Scrape down sides of bowl. Add the eggs, one at a time, beating well after each addition. Add the vanilla and fig puree. Mix at medium speed for 30 seconds. Scrape down sides of bowl.
4. Combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a medium sized mixing bowl. Add the dry ingredients to butter mixture, half at a time, alternating with the buttermilk. Mix on low speed until smooth, about 25-30 seconds.
5. Butter and flour two 9” cake pans – shake out excess flour.
6. Pour batter into prepared pans. Bake in preheated oven for 35-40 minutes, or until center of cakes springs back when lightly pressed. Cool for 8-10 minutes, then turn out of pans and cool completely on wire racks.
7. With an electric beater, beat the frosting butter with the confectioners’ sugar and vanilla until light and fluffy. Add the cream cheese, beating until incorporated, about 30 seconds. Scrape down sides of bowl. Add the molasses and beat until smooth and well-incorporated. Stir in the finely chopped walnuts.
8. Sandwich the two cooled layer cakes thickly with the frosting and then frost sides and top of cake.
Serves 8-10
