Fig Cake Filling Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
• In a medium bowl, sift together flour, salt and baking powder. Set aside.
• In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
• Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
• To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.

Steps:

• Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners.
• In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed. Add the eggs, 1 at a time until, completely combined. Scrape down the sides of the bowl with a rubber spatula. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes.
• Sift together the cake flour, almond flour, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk. Fold in the sliced almonds.
• Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes. Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done. Remove from the pan and place onto a tray to cool.
• Once the cupcakes are cooled, fill the center of the cupcakes with 1 tablespoon Fig Filling. Using a pastry bag and piping tip, frost the cupcakes with the Maple Buttercream. Pat the sides of the buttercream with the toasted almonds.
• Put all the ingredients into a blender and blend for 1 minute. Once blended, move the mixture into a microwave-safe bowl and microwave until thick, about 2 minutes. Mix well after microwaving.
• In a heavy-duty mixing bowl, cream the butter until light and fluffy. Add 3 cups powdered sugar and mix on medium speed for 3 minutes. Scrape down the bowl and pour in the non-dairy whipping cream. Mix on low speed until completely mixed. Add the remaining 4 cups powdered sugar. Fold in the maple syrup.

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners. In a medium bowl, whisk the flour, baking soda, baking powder and salt until well combined. In the bowl of an electric mixer with the paddle attachment, cream the butter, oil and brown sugar. Add the eggs, one at a time, scraping the bowl as needed. Add the figs and lemon zest and mix for about a minute until well combined. With the mixer on low, gradually add the flour mixture just until combined. Then remove from the mixer and scrape by hand. Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes.
• For the fig compote: In a medium saucepan over medium heat, combine the figs, granulated sugar, 1/4 cup water and the honey. Bring to a boil and stir until the water has evaporated and the figs are soft. Add the sea salt and refrigerate until cool.
• For the frosting: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until fully incorporated.
• To assemble: Use a knife to make a hole in the center of the cupcakes. Fill with salted honey fig compote, and then frost with cream cheese frosting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Place the stewed figs into a saucepan, cover with water, and simmer on low heat for about 5 minutes. Drain and cool, reserving 1/2 cup of the liquid.
• Cut the figs into 1/4 inch cubes; set aside. In a medium bowl, combine the reserved fig liquid and buttermilk; set aside. Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves; set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk mixture. Stir in the chopped figs and walnuts. Pour into prepared 10 inch tube pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan 15 minutes, then turn out onto a wire rack and cool completely.

Steps:

• Combine first 8 ingredients in a large mixing bowl;add oil and eggs,beating well at medium speed with electric mixer.
• Add buttermilk and vanilla,beating well.
• Stir in preserves and pecans or walnuts.
• Pour batter into a greased and floured 10 inch tube pan.
• Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes;remove from pan and place on serving platter.
• Pour buttermilk glaze over cake while both are still warm.
• BUTTERMILK GLAZE.
• Melt 1 tablespoon real butter in saucepan over low heat,add the buttermilk and the powdered sugar and heat till dissolved,then add 1 teaspoon vanilla extract.
• If the glaze is to thin or thick add powdered sugar or more buttermilk accordingly till you get the consistency you like.

Steps:

• Remove stems from figs with scissors. Chop in food processor in batches.
• In a non-stick pan, combine chopped figs with orange zest, chocolate chips, whiskey, walnuts, maple syrup, and cinnamon. Heat over medium heat until chocolate melts, stirring frequently. Cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon baking soda in 2 teaspoons hot water; set aside.
• In a large bowl, beat eggs with electric mixer until thick and lemon colored. Beat in 1 1/2 cups sugar and 1 cup oil. Combine buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture. Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan.
• Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.
• To make Buttermilk Icing: In a heavy saucepan, combine 1 cup sugar, 1/2 cup buttermilk, 1/2 teaspoon baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F/ 115 degrees C). Remove from stove and stir in vanilla. Pour over warm cake.

Steps:

• Cook figs until tender, about 30 minutes.
• Combine sugar and cornstarch in the top of double boiler.
• Add boiling water gradually, stirring constantly.
• Cook for 15 minutes, stirring occasionally.
• Add figs, lemon juice, and orange rind.
• Let cool to room temperature before assembling cake.

Steps:

• Combine all ingredients and cook over low heat, stirring often, until reduced to a thick paste, about 10 to 15 minutes.
• Spread filling on a baking sheet to cool.

Steps:

• There are no directions on this page but from another recipe in this book for "Cheap Cream Cake" I derive the following:.
• Preheat oven to 350 degrees (this is a guess).
• Cream sugar and butter.
• Add eggs; beat well.
• Sift together flour and baking powder.
• Add milk and flour mixture to egg mixture and beat well.
• Bake in three layers until cake tests done. (This could mean 'cake leaves sides of pan', 'toothpick comes out clean', or the fingerprint test.) (The baking time below is from the back of a cake mix.).
• For the Fillings there are no instructions, just the above ingredients enclosed in brackets to show what gets mixed together.
• The original recipe calls for "sweet cream stirred thick" so let's say "whip heavy cream to soft peaks". Add sugar and any flavor your heart desires.
• For the raisin filling it says "To 2/3 cup sugar add enough water to boil up well".
• Stir in raisins.
• For the fig filling it says "stewed with 2/3 cup sugar and very little water".
• I think this means just enough water to dissolve that much sugar.
• I would cool the fruit syrup mixture before I added it to the cream mixture.
• Spread filling between layers of cake.

Steps:

• Preheat oven to 375 degrees. In a large mixing bowl, combine all the dry ingredients and cubed butter. Using the paddle attachment, blend the ingredients at low speed until the mixture resembles a coarse meal. Add the chilled heavy cream to the butter and flour mixture and mix until the dough just comes together. Allow the dough to rest for 5 minutes. Finish mixing the dough by hand until it forms a solid mass. Roll the dough until it is about 1-inch thick. Cut the dough into the desired shortcake shape. Place the shortcakes on a parchment lined baking sheet. Chill. Remove the shortcakes from the refrigerator. Brush tops with heavy cream and sprinkle with sugar. Bake for 20 minutes or until golden. Garnish with figs.

Steps:

• Preheat oven to 350°F.
• Butter and flour an 8 x 4 x 2-inch loaf pan.
• Sieve flour, cornmeal vanilla sugar and salt in a bowl.
• Put butter in a bowl and beat.
• Slowly add the sugar; blend well.
• Add eggs to butter mixture, two at a time, and beat until light.
• (If you use applesauce, add it in between the eggs).
• Add flour mixture alternately with milk.
• Beat until smooth.
• Stir in figs and nuts.
• Spoon into greased loaf pan.
• Bake about 45 minutes, or until a wooden pick comes out clean when inserted in the center.
• Cool on a rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®) with cooking spray.
• Combine sugar and eggs in a bowl; beat with an electric mixer until sugar dissolves. Stir in vegetable oil. Pour in milk; mix well.
• Combine flour, cinnamon, baking soda, and salt in a separate bowl. Mix into the creamed sugar mixture until blended. Fold fig preserves and pecan pieces into the batter.
• Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Invert onto a wire rack to cool completely before slicing.

Steps:

• Combine first 8 ingredients in a large mixing bowl; add oil and eggs, beating at medium speed with an electric mixer until blended.
• Add buttermilk and vanilla, beating well.
• Stir in preserves and pecans.
• Pour batter into a greased and floured 10-inch tube pan.
• Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
• Cool in a pan on a wire rack 10 minutes.
• Remove from pan and place on a serving plate.
• Pour buttermilk glaze over cake while both are still warm.
• For Buttermilk Glaze: Bring sugar, baking soda, buttermilk, butter and corn syrup to a boil in a Dutch oven over medium heat.
• Boil 4 minutes, stirring constantly until glaze is golden.
• Remove from heat, stir in vanilla.
• Cool slightly.
• Yield: 1/2 cups.

Steps:

• In a bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. In another bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Fold in crumbled cookies., Spread a third of the batter into a greased 8-in. square baking dish. Top with half of the filling. Repeat layers. Top with remaining batter. Bake at 350° for 35-40 minutes or until golden brown. Cool completely on a wire rack before cutting.