Saturday, November 15, 2014

Individual Christmas Fig Cakes with Almond Hard Sauce

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:
Baking Soda
Whisk well by hand.

Add to the Flour bowl with an electric hand mixer:
Oil, gradually.
Beat until blended.

Eggs, one at a time.
Beat just until incorporated.

Almond Extract
Beat just until well blended.

Fold in by hand:
Fig Preserves
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:
Confectioner's Sugar
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!

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