Chunky Apple, Fig and Pecan Cake - BigOven 69489

Chunky Apple, Fig and Pecan Cake

Ready in 1 hour

Top-ranked recipe named "Chunky Apple, Fig and Pecan Cake"

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Try this Chunky Apple, Fig and Pecan Cake recipe, or contribute your own. "Fig" and "Cakes" are two tags used to describe Chunky Apple, Fig and Pecan Cake.


Ingredients

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2/3 c Cream
3/4 c Brown sugar
1/2 c Buttermilk
1/2 ts Bicarbonate of soda
1/2 ts Ground cloves
Vanilla ice-cream or thick
Caramel sauce (recipe
1 ts Ground cinnamon
125 Gm pecans, coarsely chopped
50 Gm unsalted butter
CARAMEL SAUCE
280 Gm self-raising flour
1 1/2 tb Golden syrup
4 Apples, such as Golden
2 tb Sugar
150 Gm dried figs, coarsely
185 Gm butter, chopped
1 c Brown sugar
3 Eggs

Original recipe makes 1 Servings

Servings  

Preparation

Source: Australian Gourmet Traveller March94 Cover figs with warm water and set aside for 30 minutes. Drain well. Core, peel and chop 1 apple. Combine with sugar and 1/2 cup water in a saucepan and cook over medium heat, stirring occasionally, for 5-10 minutes, or until reduced to a thick sauce. Cool. Beat butter and brown sugar until creamy. Add eggs, one at a time, beating well after each addition. Stir in 1/2 cup prepared apple sauce and buttermilk. Sift the flour with soda, cinnamon and cloves. Peel, core and coarsely chop remaining apples and toss with drained figs, pecans and 1/4 cup flour mixture. Fold the flour and then apple mixture through butter mixture. Spoon into a buttered and lightly floured 6-8-cup fluted ring tin and cook at 180C for 1 hour, or until cooked when tested with a skewer. Stand in tin for 2-3 minutes before turning out on a wire rack to cool, or on to a platter to serve warm. Pour over a little caramel sauce, serve with vanilla ice-cream or cream and pass remaining sauce, if desired. Caramel sauce: Combine 2/3 cup cream, 3/4 cup brown sugar, 50g unsalted butter and 1 1/2 tablespoons golden syrup in a small saucepan and cook over medium heat until smooth and well combined. Bring to the boil and simmer for 1 minute. Remove from heat and serve warm or at room temperature. Bon Appetit, Exec. Chef Magnus Johansson Posted to FOODWINE Digest 26 November 96 Date: Tue, 26 Nov 1996 17:44:50 +0000 From: Joell Abbott

Calories Per Serving: 4955 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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