P & Q: A Fig Cake for Fall

It’s very fall-like at my house right now!  I just need to get baking.  What do I need to know?

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8 thoughts on “P & Q: A Fig Cake for Fall

  1. For some reason I’m nervous about this one. Probably because I’ve never baked with fresh figs before. Anyone in Utah (Utah County) have a place they like to buy fresh figs? I’m thinking I’ll hit up Harmon’s and then Sunflower Farmers Market.

    And for anyone who has made this can’t wait to read your tips!

  2. My only tip about fresh figs is that, very ripe – which is what you need, they explode easily. Think about putting them in an egg carton for the trip home from the market.
    My family’s figged-out this season, so I’m making this one with plums.

  3. I like to roast figs with some honey drizzled on top and then put it in my cake, laying them out like a pineapple upside down cake. I have a layer of goat cheese & cream cheese swirled inside the cake. Yum!

  4. I didn’t have ruby port, only tawny port. After doing a bunch of research I concluded that tawny port would be just fine, and it was. The poached figs were the best part of this recipe, imo.

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