Chyrel's Recipes From Friends

Spicy California Fig Bundt Cake

1/2 Butter, softened
2 cups dark brown sugar
3 eggs
2/3 cup Light corn syrup
1 cup Sour cream
1/4 cup Orange juice
1/2 cup Fresh lemon juice
3 2/3 cup all purpose flour
4 teaspoons Baking powder
1 teaspoon Cinnamon, ground
1 teaspoon Allspice, ground
1 teaspoon Nutmeg, ground
1 teaspoon Cloves ground 3 teaspoons Ginger, crystallized, minced (optional)
1 1/4 cups California dried Figs (Calimyrna or Black Mission), stems removed, chopped
3/4 cup Walnuts, chopped
2 large California dried Figs (Caliimyrna or Black Mission), sliced

Grease and flour a 10 inch bundt pan. In a medium-sized bowl, cream the butter and brown sugar together. Add eggs, corn syrup, sour cream, orange juice and lemon juice and set aside. Sift together all purpose flour, baking power, cinnamon, allspice, nutmeg, and cloves. Add to the butter mixture. Mix well. Stir in the ginger, figs, and walnuts. Place sliced figs in bottom of prepared bundt pan. Pour batter over figs. Bake at 350 degrees for 60 to 75 minutes or until a toothpick inserted into center of cake comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack. Makes 8 to 10 servings.

From the California Fig Advisory Board Fall Recipe Collection

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