Clementine-Fig Spice Cake

Candied clementines, sweet dried figs, and spice mean these cakes are fall in a forkful.

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4.5 by 7 people

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  • Makes: 12 servings
  • Serving Size: 1/2 cake
  • Makes: 6 cakes
  • Hands On: 30 mins
  • Total Time: 2 hrs 5 mins

Clementine-Fig Spice Cake

Directions

  1. Thinly slice the clementines (do not peel). In a medium saucepan stir together 1 1/2 cups of the sugar and 1/2 cup water. Cook until just boiling, stirring to dissolve sugar. Add clementine slices to syrup. Return to a simmer. Simmer, uncovered, for 30 minutes, stirring occasionally. Remove clementine slices and set aside to cool, reserving syrup.
  2. Preheat oven to 350 degrees F. Grease 6 10-ounce custard cups. Arrange candied clementine slices in the bottom of each; set aside. Place figs in a medium microwave-safe bowl. Add 1/2 cup water. Cover with waxed paper. Cook on high for 3 minutes. Carefully remove bowl and set aside (do not drain).
  3. In an 8-cup glass measure with a spout or a large bowl whisk together the flour, remaining 1 1/2 cups sugar, spice, salt, and baking soda. Add butter, eggs, milk, and vanilla. Whisk until combined. Add fig mixture; stir to combine. Pour batter into prepared cups, filling each about 3/4 full. Place cups in a 15x10x1-inch baking pan.
  4. Bake for 35 minutes or until cakes spring back when lightly touched. Remove and cool in cups on a wire rack for 10 minutes. Loosen sides of cakes and invert onto serving platter. Spoon reserved syrup over warm cakes. For Rum Soaked Cakes: Cool cake and wrap in 100% cotton cheesecloth soaked in rum. Wrap in plastic wrap and chill up to 5 days. Unwrap and let stand 30 minutes before serving (or wrap in paper towels and warm in microwave for 30 seconds).

From the Test Kitchen

Jumbo Muffin Cups:

Grease 10 jumbo (3-inch) muffin cups. Arrange clementine slices in the bottom of each and spoon batter over, filling cups about 3/4 full. Bake for 25 minutes or until tops spring back when lightly touched. Cool in cups 10 minutes; remove and serve as above.

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Nutrition Facts (Clementine-Fig Spice Cake)

  • Per serving:
  • 464 kcal cal.,
  • 17 g fat
  • (10 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 88 mg chol.,
  • 445 mg sodium,
  • 75 g carb.,
  • 2 g fiber,
  • 58 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (3)

7 Ratings
586 Days Ago
I made this for my fig-loving husband last night, using a jumbo muffin tin instead of custard cups. Had enough batter for 9, instead of the 10 the note indicated. Yum, yum and yum! Drizzling the clementine-infused syrup over the mini cakes was a nice touch and made them nice and moist. My husband give his enthusiastic thumbs up, and I'll definitely make this for guests next time!
586 Days Ago
If I'm making the rum-soaked version, do I put the syrup on the cakes before I wrap with the rum-soaked cloth, or do I store the syrup and add it after the five days?
597 Days Ago
This recipe was a big success at a dinner party. I made 1/2 a recipe for 6 people and put the dough in 6, 4 oz. ramekins. That worked well.

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