Brandied Fig Cake with Dark Molasses Cream Cheese Frosting Recipe cathcooks

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   1.

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   Place the chopped figs and brandy into a microwave safe bowl and microwave until very warm.

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   Set aside for about 1 hour.

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   After soaking, puree mixture to a paste.

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   Set aside.

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   2.

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   Preheat oven to 350 degrees F.

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   3.

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   With an electric beater, beat the butter and sugars together until light and fluffy.

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    Scrape down sides of bowl.

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    Add the eggs, one at a time, beating well after each addition.

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    Add the vanilla and fig puree.

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    Mix at medium speed for 30 seconds.

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    Scrape down sides of bowl.

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    4.

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    Combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a medium sized mixing bowl.

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    Add the dry ingredients to butter mixture, half at a time, alternating with the buttermilk.

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    Mix on low speed until smooth, about 25-30 seconds.

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    5.

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    Butter and flour two 9 cake pans shake out excess flour.

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    6.

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    Pour batter into prepared pans.

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    Bake in preheated oven for 35-40 minutes, or until center of cakes springs back when lightly pressed.

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    Cool for 8-10 minutes, then turn out of pans and cool completely on wire racks.

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    7.

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    With an electric beater, beat the frosting butter with the confectioners sugar and vanilla until light and fluffy.

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    Add the cream cheese, beating until incorporated, about 30 seconds.

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    Scrape down sides of bowl.

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    Add the molasses and beat until smooth and well-incorporated.

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    8.

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    Sandwich the two cooled layer cakes thickly with the frosting and then frost sides and top of cake.

* Per serving · 4 servings · Values may vary.