Fig Gingerbread Cakes
Photo: Iain Bagwell; Styling: Dan Becker
We baked these in two Perfect Brownie Baking Pans ($8.95; cooking.com).
How to Make It
Step 1
1
Preheat oven to 350°. Put figs in a small bowl and pour in boiling water to cover.
Step 2
2
Spray pans with cooking spray. In a bowl, using a mixer on medium speed, beat brown sugar with 1/2 cup butter until fluffy and pale, then add molasses, 1 tsp. vanilla, egg, egg yolk, spices, and salt and beat well.
Step 3
3
Whisk flour, baking powder, and baking soda in a bowl. With mixer on low speed, gradually add flour mixture to wet mixture and beat until smooth; then beat in 3/4 cup boiling water. Drain figs and stir into batter.
Step 4
4
Divide batter among pans and bake until a toothpick inserted in centers comes out clean, 20 minutes. Cool cakes 10 minutes, then invert onto a rack, using a small spatula or knife if necessary to loosen them.
Step 5
5
Beat 6 tbsp. butter in a bowl until creamy, with mixer on medium speed. Add 1 1/2 cups powdered sugar, 3/4 tsp. vanilla, and milk and beat until smooth. You should be able to stand a spoon in it; if not, beat in a little more powdered sugar to thicken.
Step 6
6
Slice thin strips of ginger from discs using a vegetable peeler. Dip peeler in hot water and dry off between slices to keep ginger from sticking. You will need 70 to 100 strips to top cakes.
Step 7
7
Spread frosting onto cakes and arrange ginger strips in a bow pattern on tops of cakes. Sprinkle with sugar to finish.
Step 8
8
*Find Australian crystallized ginger in the baking aisle.
Step 9
9
Note: Nutritional analysis is per cake.
Ingredients
1 cup chopped dried figs
Cooking-oil spray
3/4 cup packed dark brown sugar
1/2 cup plus 6 tbsp. butter, divided, at room temperature
1/4 cup molasses (not blackstrap)
1 3/4 teaspoons vanilla extract, divided
1 large egg plus 1 large egg yolk, at room temperature
1 1/2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 cup plus 6 tbsp. flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
About 1 1/2 cups powdered sugar
1 1/2 tablespoons milk
22 to 25 Australian crystallized ginger discs* (8 to 10 oz.)
Granulated sugar, for sprinkling
Directions
Step 1
1
Preheat oven to 350°. Put figs in a small bowl and pour in boiling water to cover.
Step 2
2
Spray pans with cooking spray. In a bowl, using a mixer on medium speed, beat brown sugar with 1/2 cup butter until fluffy and pale, then add molasses, 1 tsp. vanilla, egg, egg yolk, spices, and salt and beat well.
Step 3
3
Whisk flour, baking powder, and baking soda in a bowl. With mixer on low speed, gradually add flour mixture to wet mixture and beat until smooth; then beat in 3/4 cup boiling water. Drain figs and stir into batter.
Step 4
4
Divide batter among pans and bake until a toothpick inserted in centers comes out clean, 20 minutes. Cool cakes 10 minutes, then invert onto a rack, using a small spatula or knife if necessary to loosen them.
Step 5
5
Beat 6 tbsp. butter in a bowl until creamy, with mixer on medium speed. Add 1 1/2 cups powdered sugar, 3/4 tsp. vanilla, and milk and beat until smooth. You should be able to stand a spoon in it; if not, beat in a little more powdered sugar to thicken.
Step 6
6
Slice thin strips of ginger from discs using a vegetable peeler. Dip peeler in hot water and dry off between slices to keep ginger from sticking. You will need 70 to 100 strips to top cakes.
Step 7
7
Spread frosting onto cakes and arrange ginger strips in a bow pattern on tops of cakes. Sprinkle with sugar to finish.
Step 8
8
*Find Australian crystallized ginger in the baking aisle.
Step 9
9
Note: Nutritional analysis is per cake.
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