Become a digitalPLUS subscriber. $12 for 12 weeks.

Recipe: Fruity butter cake with dried figs, raisins and walnuts

 

Fruity butter cake with dried figs, raisins and walnuts

Total time: 2 hours


Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish.


Servings: 9 to 12. This makes 1 (9-inch) square cake.

Note: Like brownies, this rich, square, low cake is best cut in square- or bar-shaped portions for serving at parties, so that people won't feel guilty about enjoying this treat — if they can stop at a single piece! Use moist figs and raisins. If they are dry, soak them for 2 or 3 minutes in hot water, drain them thoroughly and pat them dry. Be sure the walnuts are fresh; taste them before using in the cake.

1 1/2 cups (6.5 ounces), flour divided

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup plus 2 tablespoons (7 ounces or 1 3/4 sticks) butter, cut in pieces and slightly softened

1 cup sugar

2 tablespoons mild honey

3 eggs

1 1/2 teaspoons finely grated lemon zest (from about 1 lemon)

1 1/2 teaspoons finely grated orange zest (from about 1 orange)

1 teaspoon pure vanilla extract

3/4 cup (3 ounces) diced dried figs

1/3 cup (1.5 ounces) raisins

1/2 cup (1.8 ounces) chopped walnuts

1/4 to 1/2 cup walnut pieces

1 cup fig or apricot preserves

2 tablespoons water

1. Heat the oven to 350 degrees. Butter and flour a nonstick 9-inch-square baking pan, tapping the pan to remove excess flour. Sift together the flour, baking powder and salt into a medium bowl.

2. In the bowl of a stand mixer, or in a large bowl using an electric mixer, beat the butter until smooth. Add the sugar and beat until the mixture is light and fluffy, 3 to 5 minutes. Beat in the honey. Add the eggs, one at a time, beating well until fully incorporated. After you add the third egg, the batter will look separated; it will come together when you add the flour. Beat in 2 tablespoons of the flour mixture at low speed.

3. Beat in the lemon and orange zests and vanilla. With a wooden spoon, stir in the remaining flour mixture in 3 portions; the batter will be thick. Stir in the figs, raisins and chopped walnuts.

4. Spread the batter evenly in the prepared pan, using a spatula if needed. Bake until the cake is golden and a cake tester or a toothpick inserted in the center comes out clean, about 30 minutes. Remove the pan from the oven but keep the oven heated.

5. Transfer the pan to a wire rack to cool for 15 minutes.

6. While the cake is cooling, make the garnish: Spread the walnut pieces onto a rimmed baking sheet and toast in the oven (still at 350 degrees) until they are fragrant and slightly darker in color, about 5 minutes. Transfer the walnuts to a plate to cool, and turn off the oven. Chop the walnuts finely.

7. After 15 minutes, remove the cake from the pan. Turn the cake out onto the rack, and cool completely before glazing it.

8. Make the glaze: Heat the preserves with 2 tablespoons water in a small saucepan over low heat, stirring, until the mixture just begins to bubble, about 10 minutes Strain the mixture, pressing on the fruit pieces. You will need one-half cup glaze.

9. The glaze should have the fluidity of warm maple syrup; if it is too thick, heat it briefly in the saucepan with 1 or 2 tablespoons more water. If it is too thin, simmer it over medium-low heat, stirring often, for 2 or 3 minutes to reduce and thicken it. Pour the finished glaze over the cake and brush it evenly over the top. Sprinkle the cake with the chopped toasted walnuts.

10. Set the cake aside for about 30 minutes before serving. To serve, cut it in square or oblong pieces.

Each of 12 servings: 378 calories; 5 grams protein; 49 grams carbohydrates; 2 grams fiber; 20 grams fat; 9 grams saturated fat; 88 mg cholesterol; 31 grams sugar; 136 mg sodium.

Copyright © 2014, The Baltimore Sun
Related Content
Comments
Loading