Carrot Fig & Pecan Cake With Cream Cheese Glaze
December came so fast this year. So many changes came our way. We all learned to live a new lifestyle from last year and got accustomed to that. When companies decided to bring the workforce back to office, we were not ready for that change.
This year I got the chance to work with the TV channel Asianet in their cooking show. I never had anything like that in my dreams to do a cooking show. But still it happened. I made this cake for the show and thought to blog it to keep it as a record for myself to refer back. Also I am so glad to share it with you. Bake this cake for your Christmas party and enjoy with your family and friends!
Yields - 9'' round cake / two 8'' round cake / large bundt cake
2 1/2 cups - all purpose flour
1 1/2 tsp - baking powder
1/2 tsp - baking soda
1 1/2 tsp - ground cinnamon, cloves , nutmeg powder mix
1 cup - oil
1 1/2 cup - granulated sugar
1 tsp - vanilla extract
1 cup - chopped dry figs
Caramelized sugar syrup
1/2 cup - sugar
1/2 cup - hot water
- Pre-heat oven to 350 ° F.
- Take a heavy bottom pan and melt 1/2 cup of sugar over medium heat. When the sugar starts to melt and become dark brown, lower the flame and carefully add 1/2 cup of hot water and boil till the sugar crystals melts completely and forms slightly thick syrup. Keep it aside to cool.
- Sift the flour, cinnamon, cloves, nutmeg, baking soda, baking powder and salt to aerate the dry ingredients and remove any lumps.
- In the bowl of a stand mixer, beat the eggs and sugar with a whisk attachment till fluffy.
- Add the caramelized sugar syrup and oil and beat till its mixed well.
- Remove the whisk attachment and use a paddle attachment at this point. This step is only needed, if using stand mixture.
- Add the grated carrots and mix well.
- Slowly add the flour mix into the wet mixture in batches till everything is mixed well.
- Fold in the chopped dates and chopped pecans into the cake batter.
- Pour into a greased (use non stick cooking spray with flour) 9'' Bundt pan or a regular cake pan lined with parchment paper. Run a butter knife through the batter to remove any air bubbles.
- Bake the cake for 50 - 55 minutes or until a toothpick comes out clean when tested at the center of the cake. Let the cake cool completely before unmolding.
- Meantime prepare the glaze by mixing all the ingredients listed under glaze using a spoon in a bowl.
- Candied pecans - melt 2 tbsp of sugar in pan and add 1/2 cup of whole pecans to it and mix well till all the pecans are coated well. Turn off the flame and transfer the pecan to a parchment paper and let it cool. Chop them into small pieces.
- Once the cake cools down, pour the glaze over the cake and top them with candied pecans.
- Make sure that you use greased parchment paper to line the pan for the easy release.
- Cover with plastic wrap and wrap with aluminum foil and store in air tight container.