FRANGELICO & FIG BUNDT CAKE #BUNDTBAKERS

Yield: 1 Bundt Cake

Yummy, Yummy, Yummy!

I am super excited about this cake as it’s my first event / challenge since I have joined ‘Bundt Bakers’ that I get to share with you all! Since joining I have been obsessing over what type of bundt cake I should make given this month’s theme of ‘Boozy Bundt Cakes’. After much deliberation and going back and forth I decided to use Frangelico and Fig and this is the outcome.

The figs are simmered with Frangelico, vanilla bean and cinnamon to produce a wonderfully delicate infused cake batter than in turn bakes into a lovely and moist with a slightly chewy crust. The addition of more Frangelico in the glaze gives it that lovely kick without becoming overpowering. This is an absolute keeper of a receipe!

A big shout out to my new Bundt Baking friends and especially to Lauren Mitchell for hosting this month’s event.

TIME:

60mins Preparation + overnight for the eggs
60mins Baking

EQUIPMENT:

Mix Master with Paddle Blender
10-12 cup Bundt Pan
Medium Saucepan
Spatula / Rubber Scraper
Kitchen Scales
Measuring Spoons
Measuring Cup
Mixing Bowls x2
Wire Rack
Baking Paper
Glad Wrap

INGREDIENTS – Frangelico Glaze:

Ingredient	Note	Weight (Metric)	Weight (Imp.)	Volume
Icing Sugar	Also known as confectioners’ sugar	115g	4oz	1 cup
Double Cream		60mL	2 fl oz	¼ cup
Frangelico		60mL	2 fl oz	¼ cup

METHOD – Frangelico Glaze:

In a small mixing bowl, whisk together the icing sugar, cream and Frangelico until smooth, put aside until ready to use

INGREDIENTS – Cake:

Ingredient	Note	Weight (Metric)	Weight (Imp.)	Volume
Dried Figs		500g	18oz	3½ cups
Vanilla Bean				2
Cinnamon Stick				1
Frangelico		500mL	16.9 fl oz	2 cups
Water		250mL	8.5 fl oz	1 cup
Cake Flour	Sifted	360g	12.7oz	3 cup
Baking Powder	Also known as Bicarb Soda			1 tsp
Baking Soda				1 tsp
Salt				½ tsp
Ground Cinnamon				1 tsp
Ground Nutmeg				½ tsp
Dark Brown Sugar	Packed Tightly	440g	15.5oz	2 cups
Vegetable Oil		250mL	8.5 fl oz	1 cup
Eggs – Large	At room temperature			3
Vanilla Extract				1 tbsp

METHOD – Cake:

Pre-heat oven to 180°C / 350°F
Grease the bundt pan
Roughly chop the figs, making sure to remove the stalks
In a medium saucepan combine the Frangelico, Figs, Vanilla Beans, Cinnamon Stick and Water
Bring to boil and then reduce heat and simmer for 30 mins or until all the liquid has been absorbed
Put the Frangelico & Fig compote allow to cool slightly then remove vanilla bean and cinnamon stick
Sift together the Flour, Baking Powder, Baking Soda, Salt, Cinnamon and Nutmeg into a mixing bowl and put aside
In the mix master, beat together the Dark Brown Sugar, Vegetable Oil, Eggs and Vanilla until combined
Slowly add the flour mixture, a spoonful at a time until just combined
Slowly mix in the Frangelico & Fig compote until just combined
Pour batter into the greased bundt pan
Bake for 60 minutes on until a skewer inserted into the cake comes out clean
Place the cakes on a wire rack and leave to cool for 15 minutes
Gently invert the cake onto a wire rack and allow to cool completely
Gently drizzle the glaze over the cooled cake

: Mmmmm figs

: Frangelico & Fig Compote

: Dark brown sugar, oil, eggs and vanilla

: Everything but the Frangelico & Fig compote

: Ready to bake!

: Baked and ready to glaze

The cake will keep in an air tight container in a cool place for 2 days

Glazed and perfect

Lovely golden crumb

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board right here. http://www.pinterest.com/flpl/bundtbakers/ Links are also updated after each event on the BundtBaker home page. http://www.foodlustpeoplelove.com/p/bundtbakers.html

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com.