• Hazelnut Holiday Cakes With Figs and Ginger

    • email print
  • 2 cups dried figs, quartered
    1 1/2 cups chopped, roasted and skinned hazelnuts
    3/4 cup (about 4 ounces) coarsely chopped crystallized ginger (available in well-stocked bulk-food sections and Asian markets)
    3/4 cup golden raisins
    1/2 cup dried currants
    1/2 cup bourbon or rum
    2 tablespoons grated orange peel
    1 tablespoon grated lemon peel
    1 cup all-purpose flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon nutmeg (preferably freshly grated)
    1/2 teaspoon ground allspice
    1/4 teaspoon ground cloves
    1/2 cup unsalted butter, at room temperature
    1 cup firmly packed dark-brown sugar
    2 eggs, at room temperature
    In a large bowl, combine the figs, hazelnuts, crystallized ginger, raisins, currants, bourbon or rum, orange peel and lemon peel. Let stand for at least 2 hours at room temperature, stirring occasionally.
    Position a baking rack in center of oven and preheat to 275 F. Generously butter four (5 1/2-by-3-by-2-inch) loaf pans. Line bottoms with waxed paper. Butter papers, then dust with flour, tapping out excess.
    Sift together the flour, baking powder, nutmeg, allspice and cloves into a medium bowl. Using an electric mixer, cream the butter with the sugar in a large bowl until light and fluffy. Add the eggs 1 at a time, blending well after each addition. Mix in dry ingredients, then fruit and nuts with soaking liquid.
    Divide batter among prepared pans; smooth tops. Set pans on a baking sheet and bake until a cake tester inserted in centers comes out clean, about 1 hour and 45 minutes.
    Cool cakes in pans for 15 minutes then unmold and cool completely on racks. Wrap tightly in plastic, then in foil. Let mellow for 5 days before serving (or giving). Will improve and mellow over time, keeping up to 2 weeks if tightly wrapped and stored at cool room temperature. Or freeze for several months.
    Makes 4 small loaves.
Reader Reaction

    Events Calendar