cup unsalted butter cup packed brown sugar cups small fresh or frozen figs, stems removed and cut in half cup chopped pecans large eggs room temperature, separated cup sugar teaspoon vanilla extract cup spiced rum cup all-purpose flour teaspoon baking powder teaspoon salt teaspoon nutmeg teaspoon cinnamon
FOR THE CAKE
1/2
3
1/3
1/2
1
1/2
1/2
1
1
1
1
1/4
1
1
1
Preheat the oven to 375° F. Melt the butter in a 9- or 10-in. ovenproof skillet or cake pan. Add brown sugar; mix well until the sugar is melted.
2
Arrange the fig halves in a concentric circle over the sugar and butter; sprinkle the pecans over the figs; set aside.
3
In a large bowl, beat the egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and rum.
4
Combine the flour, baking powder, salt, nutmeg and cinnamon. Gradually add to the batter and mix well.
5
In a small bowl, beat egg whites on high speed until stiff peaks form; fold into the batter. Spoon the batter into the skillet.
6
Bake until a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes (cover loosely with foil if the cake browns too quickly). Let it stand 10 minutes before inverting onto a serving plate.
cups powdered sugar tablespoons butter, softened teaspoons vanilla extract tablespoons warm water
FOR THE GLAZE
1
2
1/2
1
2
1/2
1/2
6
Mix all the glaze ingredients until the glaze is thin enough to drizzle. If the glaze is too thick, add additional water, one tablespoon at a time. Allow the cake to cool slightly before drizzling the glaze over the top.
7
Allow the cake to cool slightly before drizzling the glaze over the top.
Yield
1 slice
calories
192 kcal per serving
FAT
8.3 g per serving
caRBS
26.4 g per serving