Sticky Melt And Blend Fig And Date Cake

pour heat butterscotch icing over this wet fig and date cake for an extra special afternoon tea

The ingredient of Sticky Melt And Blend Fig And Date Cake

• three 4 cup 150g dried figs finely chopped
• 3 4 cup 115g dried dates finely chopped
• 1 cup 250ml boiling water
• 1 teaspoon bicarbonate of soda
• 125g butter chopped
• three four cup 165g brown sugar
• 1 half of cups 225g self elevating flour
• three coles australian free range eggs
• half cup 110g brown sugar
• 50g butter
• 2 tablespoons thickened cream
• 2 3 cup 110g icing sugar combination
• half teaspoon sea salt flakes

The Instruction of sticky melt and blend fig and date cake

• ufeffpreheat oven to 180c grease a 20cm top dimension bundt or fluted ring cake pan nicely with melted butter and dust with plain flour
• bring fig date water and bicarbonate of soda to a simmer in a medium saucepan over medium warmness set apart for 10 mins to soak add the butter and sugar and stir to combine add the flour and stir to mix add the eggs 1 at a time stirring properly after each addition
• pour into the prepared pan smooth the surface bake for 45 minutes or until a skewer inserted in the centre comes out easy turn onto a wire rack to chill completely
• meanwhile to make the butterscotch icing combine the sugar butter and cream in a medium saucepan over medium warmth cook stirring for 2 mins or until butter melts and sugar dissolves
• remove from warmness add the icing sugar and salt and stir to mix set apart for 10 minutes or until icing paperwork a spreadable syrupy consistency
• pour the butterscotch icing over the cooled cake cut into wedges to serve

Nutritions of Sticky Melt And Blend Fig And Date Cake

fatContent: 364 953 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 58 grams carbohydrates
fibreContent: 44 grams sugar
proteinContent: n a
cholesterolContent: 5 grams protein
sodiumContent: n a