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Honey-apple And Carrot Cake With Roasted Figs

1

cup

shredded apples

1/2

cup

shredded carrots

1/2

cup

golden raisins

1 1/2

cup

clover honey

1

cup

brown sugar

3

tablespoons

Cognac

1/2

cup

vegetable oil

3

eggs

2

cups

all purpose flour

2

teaspoons

baking powder

1/2

teaspoon

baking soda

1 1/4

teaspoon

cinnamon

1/4

teaspoon

cloves

3/4

teaspoon

cardamom

3/4

teaspoon

ginger

1/2

teaspoon

salt

1/2

cup

toasted pecans

ROASTED, FIGS:

1

tablespoon

melted butter

1/2

vanilla bean, scraped

1/4

cup

honey

3

cinnamon sticks

Zest, of 2 lemons

1

-ounce Cognac

12

figs cut in half through the poles

1/2

cup

heavy cream whipped to stiff peaks

1

Combine the butter, vanilla bean, honey, cinnamon sticks, lemon zest and Cognac

2

in a shallow pan. Place figs flesh side down (skin side up) in the mixture.

3

Cover with foil and roast in a 325-degree oven for 30 minutes. Remove from the

4

oven and let figs sit in mixture until ready for use.

5

CAKES:

6

Preheat oven to 350 degrees.

7

Grease 12 individual muffin tins. Use a muffin tray if individual trays are not

8

available.

9

Using a box grater, grate the apples and carrots. Set aside in a medium bowl.

10

Add the raisins.

11

In a large bowl combine the honey, brown sugar, cognac, vegetable oil, and mix

12

until well combined. To this add the eggs and mix again until combined. To this

13

mixture add the carrots, apples and raisins. Stir. At this point all the wet

14

ingredients should be in the same bowl.

15

In a medium bowl, combine all of the remaining dry ingredients, except the

16

pecans. Sift together the dry ingredients so that all the spices evenly mixed

17

together. Add all the dry ingredients to the wet ingredients.

18

Fold together just until well combined. Stir in pecans.

19

Pour mixture into greased muffin tins.

20

Bake at 350 degrees for about 45 minutes. (While the cakes are baking prepare

21

the figs for the garnish.) A toothpick inserted into the cake should come out

22

clean when removed.

23

Cool slightly and glaze. Melt 2 tablespoons of butter and to this add 1/2 cup of

24

honey, stir until it comes together. Using a pastry brush, glaze the tops of the

25

cakes, and lean 2 fig halves across each other and against the side of an

26

individual honey cake. Nap sauce around figs. Place a quenelle of whipped cream

27

on top of cake.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (42.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 7 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

4096.23

Calories From Fat (38%)

1558.27

% Daily Value

Total Fat 178.66g

275%

Saturated Fat 24.22g

121%

Cholesterol 588.53mg

196%

Sodium 3113.02mg

130%

Potassium 1942.68mg

56%

Total Carbohydrates 605.55g

202%

Fiber 44.74g

179%

Sugar 345.31g

 

Protein 55.6g

111%