Butter & Fruit Gingerbread Cake with Fig Frosting
1 1/2 c
dark brown sugar
1 1/2 Tbsp
raisins, yellow and purple
red currants (can substitute with cherries)
zest of half a lemon
juice of half a lemon
FIG CREAM CHEESE FROSTING
sherry or brandy
lemon zest to taste
2Cream brown sugar and butter for 3 minutes. Add egg yolks and vanilla and beat for additional two minutes.
8To make frosting, place figs and brandy in small saucepan, just to plump and absorb liquid. Transfer to blender and puree. Reserve.
12I chose to do two circular, different size baking dishes. On the bottom layer, cut flat after totally cooled. Leave top peaked for unique design. Frost entire bottom layer. Place on second, finish frosting.
About this Recipe
Tiffany Bannworth MissAnubis - Aug 17, 2012
Vanessa "Nikita" Milare Kitkat777 - Aug 28, 2012
Tiffany Bannworth MissAnubis - Oct 25, 2012
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