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This is a delicious fig cake recipe that's perfect to serve on holidays and special occasions.
1 cup chopped figs, dried
1 cup boiling water
1 teaspoon baking soda
1/4 cup vegetable oil
3/4 cup sugar
1/2 cup applesauce
2 eggs
3 tablespoons cocoa
1/2 teaspoon salt
2 teaspoons vanilla extract
1 1/4 cups flour
Directions
Preheat oven to 350 degrees. Grease and flour an 8x12 baking dish.
In a large bowl, combine boiling water and figs. Add in the baking soda and let cool.
In another bowl, combine the vegetable oil, sugar, applesauce, eggs, cocoa, salt, vanilla; mix until smooth. Add 1/4 cup flour to the batter mixture; mix well.
Add in 1/2 of the fig mixture to batter; mix well.
Alternate adding remaining flour and fig mixture to batter until all ingredients are included; mix well.
Spread mixture into baking dish. Bake 50 minutes.
Best Chocolate Pound Cake
A rich tasting pound cake with the added flavors of cocoa and almond.
1/2 cup shortening
1 cup butter, softened
3 cups white sugar
5 egg yolks
5 egg whites
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 1/4 cups milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan.
In a bowl, cream together the shortening and butter until light and fluffy. Gradually adding in sugar. Beat well with an electric mixer on medium speed. Add egg yolks, one at a time, beating after each addition.
In another bowl, sift flour, baking powder, salt, cocoa and cinnamon together. Add flour mixture to creamed mixture, alternately with milk, begin and end with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into prepared tube pan.
Bake for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes, remove from pan, and let cool completely on a wire rack.
Sour Cream Cake with Chocolate Chips
Sour cream gives this cake an extra layer of richness.
1/2 cup butter, softened
1 cup white sugar
2 eggs, beaten
1 cup sour cream
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees. Grease and flour a 9 inch pan.
In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.
In a large bowl, cream butter and sugar until light. Add eggs and mix thoroughly. Add sour cream and mix well. Add flour mixture and mix thoroughly.
Pour batter into pan and bake for 30 minutes or until golden brown and springy on the top.
Chocolate Ganache Icing with Brandy
A decadently delicious chocolate spread that can be used in a variety of dessert dishes.
7 (1 ounce) squares bittersweet chocolate
1/2 cup heavy cream
3 tablespoons butter or margarine
3 tablespoons brandy
Directions
In a microwave proof bowl, melt chocolate squares, cream, butter or margarine, and brandy together for 30 seconds or until smooth. Allow icing to cool a little before spreading over cake.
