Name: Chunky Apple, Fig and Pecan Cake
Ingredients: 150 Gm dried figs, coarsely chopped; 4 Apples, such as Golden Delicious or Lady Williams; 2 tb Sugar; 185 Gm butter, chopped; 1 c Brown sugar; 3 Eggs; 1/2 c Buttermilk; 280 Gm self-raising flour; 1/2 ts Bicarbonate of soda; 1 ts Ground cinnamon; 1/2 ts Ground cloves; 125 Gm pecans, coarsely chopped; Caramel sauce (recipe follows), to serve (optional); Vanilla ice-cream or thick cream (optional), to serve; 2/3 c Cream; 3/4 c Brown sugar; 50 Gm unsalted butter; 1 1/2 tb Golden syrup

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Australian	Cake, Apple, Fig, Pecan, Dessert	1	Servings

INGREDIENTS

150		Gm dried figs, coarsely chopped
4		Apples, such as Golden Delicious or Lady Williams
2	tb	Sugar
185		Gm butter, chopped
1	c	Brown sugar
3		Eggs
1/2	c	Buttermilk
280		Gm self-raising flour
1/2	ts	Bicarbonate of soda
1	ts	Ground cinnamon
1/2	ts	Ground cloves
125		Gm pecans, coarsely chopped
		Caramel sauce (recipe follows), to serve (optional)
		Vanilla ice-cream or thick cream (optional), to serve
2/3	c	Cream
3/4	c	Brown sugar
50		Gm unsalted butter
1 1/2	tb	Golden syrup

INSTRUCTIONS

CARAMEL SAUCE
Source: Australian Gourmet Traveller March'94
Cover figs with warm water and set aside for 30 minutes.  Drain well. Core,
peel and chop 1 apple.  Combine with sugar and 1/2 cup water in a saucepan
and cook over medium heat, stirring occasionally, for 5-10 minutes, or
until reduced to a thick sauce. Cool. Beat butter and brown sugar until
creamy. Add eggs, one at a time, beating well after each addition. Stir in
1/2 cup prepared apple sauce and buttermilk. Sift the flour with soda,
cinnamon and cloves. Peel, core and coarsely chop remaining apples and toss
with drained figs, pecans and 1/4 cup flour mixture. Fold the flour and
then apple mixture through butter mixture. Spoon into a buttered and
lightly floured 6-8-cup fluted ring tin and cook at 180C for 1 hour, or
until cooked when tested with a skewer. Stand in tin for 2-3 minutes before
turning out on a wire rack to cool, or on to a platter to serve warm. Pour
over a little caramel sauce, serve with vanilla ice-cream or cream and pass
remaining sauce, if desired.
Caramel sauce: Combine 2/3 cup cream, 3/4 cup brown sugar, 50g unsalted
butter and 1 1/2 tablespoons golden syrup in a small saucepan and cook over
medium heat until smooth and well combined.  Bring to the boil and simmer
for 1 minute. Remove from heat and serve warm or at room temperature. Bon
Appetit, Exec. Chef Magnus Johansson
Posted to FOODWINE Digest 26 November 96
Date:    Tue, 26 Nov 1996 17:44:50 +0000
From:    Joell Abbott <abbott@ZIP.COM.AU>

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