I loved being in England during the Holiday Season. It makes me think of Dickens and A Christmas Carol. I love the idea of an English Figgy Pudding at Christmas.
I love Fig recipes and these cakes are perfect for a Christmas gathering with friends and family.
These are served with a Hard Almond Sauce.
Here's what you'll need:
Preheat the oven to 350 degrees
2 - 12 Cup Mini Muffin Tins brushed with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. It keeps forever!
2 C Flour
1 C Granulated Sugar
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1 tsp Ground Cloves
1 C Vegetable Oil
3 Large Eggs
1 C Buttermilk
1/2 tsp Almond Extract
1 Recipe of Almond Hard Sauce. (recipe to follow)
In a large mixing bowl:
Whisk well by hand.
Add to the Flour bowl with an electric hand mixer:
Beat until blended.
Eggs, one at a time.
Beat just until incorporated.
Beat just until well blended.
Fold in by hand:
Spoon into the Muffin Tins, 3/4 full.
Bake for 15 - 18 minutes.
A toothpick in the center should come out clean.
Remove the pans to a rack and cool for 5 minutes.
Invert the cakes to the rack and cool completely.
Pipe the tops with Almond Hard Sauce.
Almond Hard Sauce.
16 TBS (2 sticks) Butter, room temperature.
2 C sifted Confectioner's Sugar
1 1/2 tsp Almond Extract
In a large mixing bowl with an electric hand mixer, carefully beat together:
Beat until creamy on medium speed.
Add Almond Extract and continue beating just until incorporated.
Place Sauce in a Piping Bag with your choice of tip and garnish the tops of each cake with the sauce.
Peace in the Kitchen!