Figgy Foster with Spiced Fig Cake and Rum Caramel Sauce

• From: California Fig Advisory Board

Ingredients

• Spiced Fig Cake1 lb dried California black mission figs, stems removed

• 1 cup water

• 1/2 cup buttermilk

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp salt

• 1/2 tsp ground cinnamon

• 1/4 tsp ground cloves

• 1/2 cup butter

• 1 cup granulated sugar

• 2 eggs

• 1 tsp vanilla extract

• 1 cup chopped pecans

• Figgy Foster Butter, as needed

• 24 fresh, ripe California Calimyrna figs

• 3/4 lb butter

• 1 1/2 cups brown sugar

• 1 1/2 tsp ground cinnamon

• 3/4 cup port wine

• 3/4 cup dark rum

• 3 pints vanilla ice cream

A very figgy dessert—figs are cooked in a spiced port wine reduction and spooned atop warm fig cake.

Directions

• Spiced Fig CakePreheat oven to 350°F. Grease and flour 10-inch tube pan.
• Simmer dried figs and water in saucepan on low heat for 5 minutes, stirring occasionally. Drain, reserving liquid; cut figs into eighths and set aside to cool.
• In medium bowl, combine reserved liquid from figs with buttermilk and set aside.
• Sift flour, baking powder, baking soda, salt, cinnamon, and cloves together, and set aside.
• In large bowl, cream butter with sugar. Beat in eggs, one at a time, and stir in vanilla.
• A little at a time, add flour mixture alternately with buttermilk mixture, and beat well after each addition. Stir in chopped dried figs and chopped pecans.
• Turn into prepared tube pan, and spread evenly. Bake 45 minutes to 1 hour, until done, toothpick or cake tester comes out clean. Cool in pan for 15 minutes; then, turn onto wire rack and cool completely.
• Figgy FosterRemove stems from fresh Calimynra figs, and cut in half lengthwise; set aside.
• Divide Fig Spice Cake into 24 slices; melt some butter in heavy-bottomed sauté pan and toast slices on both sides. Remove to individual serving plates, and keep warm in oven.
• Then, melt 1/4 cup butter in same heavy-bottomed sauté pan over medium-high heat.
• Stir in sugar and cinnamon, and whisk vigorously until sugar dissolves and sauce is bubbly. Add fresh figs and port wine; continue to cook until figs are tender.
• Remove from heat and add rum. Carefully return to heat, and ignite rum; stir constantly until flames subside.
• Remove from heat; immediately, divide and spoon over individual pieces of toasted Fig Spice Cake. Top each with scoop (1/4 cup) of vanilla ice cream; serve immediately.