Butter & Fruit Gingerbread Cake with Fig Frosting

Tiffany Bannworth

By
@MissAnubis

This can be served for Thanksgiving or Christmas. It is a nice surprise to any cocktail party.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
12-14
Prep:
30 Min
Cook:
40 Min

Ingredients

GINGERBREAD

1 c
butter
3 c
flour
1 Tbsp
baking soda
1 1/2 c
dark brown sugar
1/3 c
dark molasses
3
egg whites
3
egg yolks
1/2 c
water
2 Tbsp
vanilla
1 tsp
allspice
1 tsp
cloves
1 tsp
nutmeg
1 Tbsp
cinnamon
1 1/2 Tbsp
ginger
1/4 c
raisins, yellow and purple
1/4 c
diced, figs
1/4 c
dates, chopped
1/4 c
cranberries, dried
1/4 c
red currants (can substitute with cherries)
zest of half a lemon
juice of half a lemon

FIG CREAM CHEESE FROSTING

2 pkg
cream cheese
2 stick
butter
2 c
confectioners' sugar
1/2 c
diced figs
1/2 c
sherry or brandy
1 Tbsp
vanilla
lemon zest to taste

Step-By-Step

1Preheat oven at 325.

2Cream brown sugar and butter for 3 minutes. Add egg yolks and vanilla and beat for additional two minutes.

3Separately beat egg whites until stiffly frothed. Set aside.

4Mix in all dry ingredients after sifting, save the fruits. Beat for 4 minutes.

5Fold in egg whites.

6Toss dried fruit in flour, and fold into batter.

Step 7 Direction Photo

7Pour into greased and floured pan. Bake until toothpick comes out clean from the center.

8To make frosting, place figs and brandy in small saucepan, just to plump and absorb liquid. Transfer to blender and puree. Reserve.

9Cream sugar and butter for 3 minutes.

10Add vanilla and sugar, beat for additional 2 minutes.

11Fold in puree and zest. Refrigerate while cake finishes baking and cooling.

Step 12 Direction Photo

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.

13Sprinkle ground ginger atop to finish or diced candied ginger.

About this Recipe