Sticky Ginger Fig Cake With Cinnamon Brandy Sauce

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 1/3 cups chopped dried figs
• 1 teaspoon baking soda
• 1 1/3 cups boiling water
• 1/3 cup butter or 1/3 cup hard margarine, softened
• 2/3 cup brown sugar, packed
• 2 large eggs
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 cup minced crystallized ginger
• 1/2 cup butter or 1/2 cup hard margarine, cut up
• 1/2 cup brown sugar, packed
• 1/2 cup whipping cream
• 2 tablespoons brandy
• 1/2 teaspoon ground cinnamon

Recipe

• 1 place figs in medium bowl. sprinkle with baking soda. pour boiling water over top. let stand for 10 minutes. process (with liquid) in blender or food processor until almost smooth.
• 2 cream margarine and brown sugar in large bowl. add eggs, 1 at a time, beating well after each addition.
• 3 combine flour, baking powder and ginger in small bowl. add to margarine mixture. stir well. add fig mixture. stir. line bottom and side of greased 8 inch springform pan with parchment (not waxed) paper. spread batter evenly in pan. bake in 350°f oven for about 50 minutes until wooden pick inserted in centre of cake comes out clean. let stand in pan for 10 minutes before removing to wire rack to cool.
• 4 cinnamon brandy sauce: heat and stir all 5 ingredients in medium saucepan on medium until boiling. boil for about 5 minutes, without stirring, until slightly thickened. let stand for 5 minutes. makes 1 cup sauce. drizzle over individual servings of warm cake. cuts into 8 wedges.
• 5 company’s coming most loved treats.