|by Marcella Hazan|
Since the publication of her first book, The Classic Italian Cookbook, more than 20 years ago, Marcella Hazan has been hailed as the queen of Ital...
Results 1 - 10 of 58 for date fig cake
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This is a ... missing while the cake is being put ... tablespoons of rum or brandy poured directly over the cake just before serving. Makes about a 6-pound cake.
Beat eggs and ... smooth. Stir in fruit and nuts. Pour into Bundt pan or angle food cake pan. Bake at 350°F approximately 50-60 minutes. Test with toothpick.
Sift flour, measure, ... until dissolved. Add dates, raisins and figs. Cook until ... smooth. Cover top and sides of cake with this; top with grated coconut.
Cream butter with ... Add 3 cups cake flour, sifted with ... hours. Original recipe called for double amount of fruit and nuts, but we like this better.
Process together through ... together flour and cake mix. Mix in ... golden brown. Ice with a powdered sugar icing when cooled. Decorate with sprinkles.
Cream butter with sugar. Sift dry ingredients and flour the fruit and nuts lightly in additional flour. The ingredients may be combined in order ...
1. Grease 10 ... Reserve 1/2 cup dates, 1/2 cup fig slices, 1/2 cup ... cherries to decorate cake later. Dice remaining ... About 470 calories per serving.
To prepare fruit ... add to the cake mix. Makes about ... steam, be sure that no water can get to cake. I think I would just bake 4 hours, it is much easier.
Mix all ingredients ... and fill with fig filling. Cover and ... to 90 fig cakes. Very crisp ... is optional. Use your own judgment, if using fresh figs.
FILLING: Grind figs, dates and pecans. Place ... waxed paper. Allow to cool. Frost with a simple powdered sugar and milk icing. Yields: about 100 cookies.
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