Correction to Fig Jam-Pecan Cake with Bourbon


The following corrections should be made to the recipe for Fig Jam-Pecan Cake with Bourbon published on November 6.

1. The seventh sentence in the directions should read “Toss the remaining flour with pecans, dates and figs and fold into batter.” (There are no raisins in the cake.)

2. The baking temperature should be 300 degrees.

1 cup butter, softened

1 cup granulated sugar

3 large eggs

½ cup full-fat buttermilk

1 teaspoon baking soda

3 cups all-purpose flour, divided

1¾ teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground cardamom

¼ teaspoon salt

1 cup fig jam, homemade or store-bought

1 cup coarsely chopped pecans

1 cup chopped dates

1 cup chopped dried figs

1 cup bourbon

Cheesecloth for wrapping cake

Cream butter and sugar until fluffy. Beat in eggs, one at a time, mixing just until yellow disappears. Stir soda into buttermilk; set aside. In a medium bowl, combine 2½ cups flour, cinnamon, nutmeg, cloves, cardamom and salt. Add flour mixture to creamed mixture, alternately with buttermilk. Mix in jam, mixing just until blended; do not overmix. Toss the remaining flour with pecans, dates and raisins and fold into cake. Pour batter in a greased and floured 10-inch tube pan. Bake in a pre-heated 350-degree oven for 3 to 3½ hours or until cake tests done. Place cake on a wire rack to cool, then remove cake from pan. While cake is cooling, cut a piece of cheesecloth large enough to wrap around cake, and place the cheesecloth in a shallow baking dish. Pour bourbon over cheesecloth, turning the cheesecloth now and again until bourbon is completely absorbed. Wrap cooled cake in cheesecloth, then wrap in foil, securing with kitchen string, if needed. Place foil wrapped cake in a tin, or plastic container fitted with a lid and refrigerate. Allow cake to age six weeks before eating. If desired, decorate with a holly sprig and dust with confectioners’ sugar before serving. Makes 12 servings.


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