Monday, May 07, 2012
Fig and Raisin Buttermilk Spice Cake With Butterscotch Sauce
This cake is deceptively light, so eat with caution. I baked mine in two 8 inch layer pans, and promptly froze one layer. You are of course free to bake it in a 9x13 pan, but I don't want to hear about it when you confess to demolishing most of it in a sitting.
I did not think the cake required a frosting, but it needed, something. I already had a jar of butterscotch sauce on hand, so I used it, but whipped cream, or a scoop of vanilla ice cream would be great too. If you must frost this cake (some people have different expectations when it comes to cake) a cream cheese frosting would probably be good, or a creamy white frosting. Much as I like penuche (and I really do love it) I think it would be a bit heavy for this light of a texture cake. Save that for your gingerbreads, or heavier spice cakes.
For The Cake:
3/4 cup dried figs, soaked an hour in boiling water and then drained and cut-up fine
1/4 cup plumped raisins
1/2 cup unsalted butter
1 1/2 cups granulated sugar
3 large eggs
2 cups plain flour
1 teaspoon baking powder
1 teaspoon bicarb.
2 teaspoons mixed spice
3/4 cup buttermilk
1/4 cup whole milk
Butter and flour two 8 inch round pans or 1 9x13. preheat oven to 350 degrees F.
Cream together the butter and sugar until light. Sift dry ingredients together. Set aside.
Beat eggs, one at a time into the creamed butter and sugar. Add dry ingredients alternating with milks. Fold in fruit at the end. Pour into pans and bake 25-30 for layers, about 40 for the sheet. Cake will pull from sides and have no crumbs clinging to a toothpick when done. Cool in pans on rack 15 minutes, then remove from pans and cool completely on rack. Serve with butterscotch sauce (recipe follows).
(From Best of Food and Wine, 1987)
1/2 cup unsalted butter
1 cup packed brown sugar
1/3 cup light corn syrup
1 1/2 cups heavy cream
1 tablespoon (not a typo) vanilla extract
1 teaspoon lemon juice, strained
Melt butter and brown sugar over medium heat. Stir in corn syrup. Whisk in the cream. Bring to a boil, then reduce heat and simmer, stirring occasionally until slightly thickened (it will thicken more upon cooling) 15-20 minutes. Remove from heat, whisk in the vanilla and lemon juice. Cool to room temperature, then chill. Store, tightly covered in the fridge. keeps several weeks.