Butter & Fruit Gingerbread Cake with Fig Frosting
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|1 Tbsp||baking soda|
|1 1/2 c||dark brown sugar|
|1/3 c||dark molasses|
|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 c||confectioners' sugar|
|1/2 c||diced figs|
|1/2 c||sherry or brandy|
|lemon zest to taste|
Preheat oven at 325.
Cream brown sugar and butter for 3 minutes. Add egg yolks and vanilla and beat for additional two minutes.
Separately beat egg whites until stiffly frothed. Set aside.
Mix in all dry ingredients after sifting, save the fruits. Beat for 4 minutes.
Fold in egg whites.
Toss dried fruit in flour, and fold into batter.
Pour into greased and floured pan. Bake until toothpick comes out clean from the center.
To make frosting, place figs and brandy in small saucepan, just to plump and absorb liquid. Transfer to blender and puree. Reserve.
Cream sugar and butter for 3 minutes.
Add vanilla and sugar, beat for additional 2 minutes.
Fold in puree and zest. Refrigerate while cake finishes baking and cooling.
I 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.
Sprinkle ground ginger atop to finish or diced candied ginger.