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  • 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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Recipe Summary

prep:
45 mins
cool:
10 mins
bake:
45 mins at 350°
Servings:
16
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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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Instructions Checklist
  • Prepare cake mix according to package directions, substituting the fig mixture for the water. Stir in walnuts. Pour into prepared pan.

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

Honey Hard Sauce

Ingredients

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Directions

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

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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0