The Spice Lover's Guide to Herbs and Spices by Hill Tony

Author:Hill, Tony [Hill, Tony]
Language: eng
Format: epub
Publisher: John Wiley and Sons
Published: 2005-09-16T00:00:00+00:00

½ cup dried figs

½ cup golden raisins

1 cup sweet sherry

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons Pumpkin Pie Spice (page 352)

½ teaspoon fine sea salt

½ cup very finely chopped walnuts

8 tablespoons (1 stick) unsalted butter,

softened

¾ cup packed light brown sugar

1 tablespoon grated orange zest

2 large eggs, beaten

1 cup whole milk

Whipped cream, or ice cream, for serving

(optional)

Soak the figs and raisins in the sherry for at least 30 minutes until softened; drain.

Grease and flour a 10-inch springform pan. Set up a steamer large enough to hold the pan. Whisk the flour, baking powder, Pumpkin Pie Spice, and salt together; toss with the nuts.

In a stand mixer, beat together the butter, sugar, and orange zest. Slowly add the eggs. Add the dry ingredients, alternating with the milk, beating until incorporated. Remove from the mixer and fold in the drained fruit.

Pour the batter into the springform pan, and place in the steamer over gently boiling water. Use a heatsafe plate (or aluminum foil) to cover the springform pan to prevent condensation from dripping onto the cake cover, and steam until a thin knife inserted in the center comes out clean, approximately 2½ hours; check the water level occasionally to prevent it from boiling dry.

Spoon out servings while the cake is still warm, and top with whipped cream or ice cream, if desired.

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