• 1 Rating

Brewed espresso poured over this dessert makes it super moist--similar to Christmas pudding; a cake mix start makes it super easy.

Source: Better Homes and Gardens
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Figgy Espresso Cake with Honey Fruit Compote

Ingredients

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Directions

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  • Preheat oven to 350° F. Generously grease and flour a 10-inch fluted tube pan. In a medium saucepan combine figs and water. Bring to boiling. Remove from heat and let stand, covered, 10 minutes. In a food processor (or half at a time in a blender) process until figs are chopped.

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  • Prepare cake mix according to package directions, substituting the fig mixture for the water. Stir in walnuts. Pour into prepared pan.

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  • Bake for 45 to 50 minutes or until a wooden toothpick inserted comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan; set on wire rack placed over a shallow baking pan. Poke holes all over cake with a long-tined fork. Slowly spoon brewed espresso over cake. Cool to room temperature. Wrap in plastic wrap and store at room temperature up to 1 week. Before serving, sprinkle with sifted powdered sugar. Use a serrated knife to slice. Serve with Honey Hard Sauce and Brandied Fruit.

Nutrition Facts (Figgy Espresso Cake with Honey Fruit Compote)

589 calories; 26 g total fat; 9 g saturated fat; 6 g polyunsaturated fat; 9 g monounsaturated fat; 72 mg cholesterol; 317 mg sodium. 518 mg potassium; 85 g carbohydrates; 6 g fiber; 62 g sugar; 5 g protein; 1020 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 141 mg calcium; 2 mg iron;

Honey Hard Sauce

Ingredients

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Directions

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  • In a mixing bowl beat softened butter and honey. Cover and chill.

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Reviews

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