Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Tuesday, 18-Sep-2007 19:14 Email | Share | Bookmark
Moist Fig and Pecan Cake


Moist Fig and Pecan Cake

2 cups flour
1 1/2 cups light brown sugar, packed
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground allspice
4 oz butter, melted
1/2 cup vegetable oil
3 eggs, beaten
1 cup buttermilk
2 tsp vanilla
1 cup dried fig
1 cup chopped pecans


Preheat oven to 180C. Grease and flour cake pan

Combine flour, sugar, baking soda, salt, and spices in a large mixing bowl; add butter and oil and beat well.

Add eggs and beat until well blended. Beat in buttermilk and vanilla. Stir in fig preserves and chopped pecans. Pour into the prepared baking pan; bake for 55 to 60 minutes.



Caramel Glaze

4 tablespoons butter
1/4 cup light brown sugar, packed
1/4 cup sugar
1/2 cup cream

In a saucepan over medium-low heat, melt the butter. Stir in sugars. Cook the butter and sugar mixture, stirring, for 1 minute or until bubbly. Stir in the cream. Bring to a boil. Cook the mixture, stirring constantly, for 2 minutes.

Remove from heat and cool slightly.
Spoon the caramel glaze over a completely cooled cake.







Yvonne -- got, ma...you're just too fast for me

Penyulawa -- kalau jadi my neighbour, tiap-tiap hari boleh tapau....tapi kena tukar nama jadi guineapiglawa

zakiah z -- very moist tapi tak padat

Lee Lin -- I malas therefore I baked

Mommy d&d -- sabar........

mamfami -- ayooo...... kalau ayaq lioq itu colour ..... itu ayaq lioq basi beyond repair

Jie jie -- kurus??!!! Tengok gambar all the food in the fotopages saja pun dah boleh gemuk

Mamasya, Kak Liza and Nabialishad -- dah tergoda dengan caramel meleleh tu pulak... masa puasa ni bukan kek saja meleleh...orang pun meleleh keletihan...kita bergurau masa puasa.....

Zaza -- for a fruit cake, this cake is not dense at all. Next time, I will use dates instead of figs and walnuts instead of pecan....but first, it's off to the "gym" for some "stretching exercise"..........
....


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