| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains, Dairy |
|
Clprime2 |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Shredded apples |
| 1/2 |
c |
Shredded carrots |
| 1/2 |
c |
Golden raisins |
| 1 1/2 |
c |
Clover honey |
| 1 |
c |
Brown sugar |
| 3 |
T |
Cognac |
| 1/2 |
c |
Vegetable oil |
| 3 |
|
Eggs |
| 2 |
c |
All purpose flour |
| 2 |
t |
Baking powder |
| 1/2 |
t |
Baking soda |
| 1 1/4 |
t |
Cinnamon |
| 1/4 |
t |
Cloves |
| 3/4 |
t |
Cardamom |
| 3/4 |
t |
Ginger |
| 1/2 |
t |
Salt |
| 1/2 |
c |
Toasted pecans |
| 1 |
T |
Melted butter |
| 1/2 |
|
Vanilla bean, scraped |
| 1/4 |
c |
Honey |
| 3 |
|
Cinnamon sticks |
| 2 |
|
Lemons, Zest of |
| 1 |
oz |
Cognac |
| 12 |
|
Figs cut in half through the |
|
|
poles |
| 1/2 |
c |
Heavy cream whipped to stiff |
|
|
peaks |
INSTRUCTIONS
Combine the butter, vanilla bean, honey, cinnamon sticks, lemon zest
and Cognac in a shallow pan. Place figs flesh side down (skin side up)
in the mixture. Cover with foil and roast in a 325-degree oven for 30
minutes. Remove from the oven and let figs sit in mixture until ready
for use. CAKES Preheat oven to 350 degrees. Grease 12 individual
muffin tins. Use a muffin tray if individual trays are not available.
Using a box grater, grate the apples and carrots. Set aside in a
medium bowl. Add the raisins. In a large bowl combine the honey,
brown sugar, cognac, vegetable oil, and mix until well combined. To
this add the eggs and mix again until combined. To this mixture add
the carrots, apples and raisins. Stir. At this point all the wet
ingredients should be in the same bowl. In a medium bowl, combine all
of the remaining dry ingredients, except the pecans. Sift together the
dry ingredients so that all the spices evenly mixed together. Add all
the dry ingredients to the wet ingredients. Fold together just until
well combined. Stir in pecans. Pour mixture into greased muffin tins.
Bake at 350 degrees for about 45 minutes. (While the cakes are baking
prepare the figs for the garnish.) A toothpick inserted into the cake
should come out clean when removed. Cool slightly and glaze. Melt 2
tablespoons of butter and to this add 1/2 cup of honey, stir until it
comes together. Using a pastry brush, glaze the tops of the cakes, and
lean 2 fig halves across each other and against the side of an
individual honey cake. Nap sauce around figs. Place a quenelle of
whipped cream on top of cake. Converted by MC_Buster. Per serving:
2655 Calories (kcal); 136g Total Fat; (46% calories from fat); 24g
Protein; 336g Carbohydrate; 592mg Cholesterol; 3063mg Sodium Food
Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 5 Fruit;
25 1/2 Fat; 14 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME
SHOW #CP0036 Converted by MM_Buster v2.0n.
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