Buttermilk-Glazed Mini Fig Cakes

These turned out really well and I received several compliments and requests for the recipe. I overfilled the muffin tins so my cakes ended up with rounded tops which when turned upside down (to look more like little cakes) meant they wouldn't sit flat. So I had to right them and they look like muffins. So that's a good lesson. I would have preferred more of a cake look. Nonetheless they are delicious!

Cakes

2 cups all-purpose flour

1 cup sugar

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 tsp cloves

1 cup vegetable oil

3 large eggs

1 cup buttermilk

1 tsp vanilla

1 cup fig preserves (I used fig jam)

1/2 cup chopped toasted pecans

1. Preheat oven to 350F. Stir together flour and next 5 ingredients in a large bowl. Gradually add oil, beating at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended. Add buttermilk and vanilla, beating until blended. Fold in preserves and pecans.

2. Spoon batter into 2 (12-cup) lightly greased (with cooking spray) muffin pans, filling 20 muffin cups about 3/4 full.

3. Bake at 350F for 15-18 minutes or until a wooden pick comes out clean. Cool in pans on wire racks 10 minutes. Invert cakes onto wire racks. Cool completely about 45 minutes.

4. Drizzle cakes with Buttermilk glaze. Cool 10 minutes. Pipe vanilla Hard Sauce onto warm cakes, and serve.

Buttermilk Glaze

Bring 1/2 cup sugar, 1/4 cup buttermilk, 4 Tbsp butter, 2 tsp cornstarch, and 1/4 tsp baking soda to a boil in a small saucepan over medium heat, stirring often. Immediately remove mixture from heat, and cool 10 minutes. Stir in 1 1/2 tsp vanilla. (Makes about 3/4 cup)

Vanilla Hard Sauce

Split 1 vanilla bean lengthwise, and scrape seeds into a large bowl. Stir in 2 cups 

powdered sugar. Beat 1 cup softened butter into sugar mixture at medium speed with an electric mixer until blended. (Makes about 1 1/2 cups)

From one of my favourite baking books- Southern Living's The Southern Cake Book

A Comforting Gingerbread Cake

It's freezing outside and the wind is whipping the snow around my warm yellow house. I decided early in the day that I was not going anywhere and that there would be no need for my boots today. Instead I've spent time organizing my office, reading a book on being creative, and am ready to tuck a very comforting little gingerbread cake into the oven.

The sun is streaming in the kitchen window and my lovely yellow tulips are giving a glow to the room. I recall making this cake several times for my friend Brenda when we stayed at her wonderful apartment in Scheveningen, Holland a few years ago. It is just the thing the doctor calls for on days like these. It's old-fashioned and so simple, but it really makes you warm inside, especially topped with a dollop of fresh whipped cream.

Everything must be at room temperature to begin.
Preheat the oven to 350F.
Grease and flour a 9" square pan.

Whisk together thoroughly:
2 1/2 cups white flour
1 1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt

Whisk together in a small bowl:
1 cup hot water
1/2 cup honey
1/2 cup molasses

Whisk together in a large bowl:
1/2 cup butter (melted and cooled)
1 large egg
1/2 cup sugar

Add the dry and liquid ingredients alternately to the butter mixture, whisking well after each addition.

Add, if desired;
3 TBSP finely chopped crystallized ginger.

Pour the batter into the prepared pan and bake until a toothpick comes out clean (about 1 hour).

Let the pan cool on a rack for 10 minutes.

Best served warm with whipped cream!

Upside-Down Peach Cake

Such a popular cake from days gone by. I made this one today because my dear old dad asked me to. Plus peaches are now in season and that makes it the right thing to do!

Ingredients
3/4 cups butter
1/2 cup brown sugar
2 cups sliced peeled fresh peaches
3/4 cup sugar
1 egg
1 tsp vanilla
1 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup milk

1. Melt 1/4 cup butter; pour into an ungreased 9" round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar.
2. In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
3. Bake at 350F for 45-50 minutes or until a toothpick inserted in center comes out clean. Serve warm.

Yield: 8 servings