Recipe - Honey-Apple And Carrot Cake With Roasted Figs

1 cup Shredded apples
One half cup Shredded carrots
One half cup Golden raisins
1 One half cup Clover honey
1 cup Brown sugar
3 tablespoon Cognac
One half cup Vegetable oil
3 Eggs
2 cup All purpose flour
2 teaspoon Baking powder
One half teaspoon Baking soda
1 One fourth teaspoon Cinnamon
One fourth teaspoon Cloves
Three fourths teaspoon Cardamom
Three fourths teaspoon Ginger
One half teaspoon Salt
One half cup Toasted pecans

ROASTED FIGS
1 tablespoon Melted butter
One half Vanilla bean; scraped
One fourth cup Honey
3 Cinnamon sticks
2 Lemons; Zest of
1 ounce Cognac
12 Figs cut in half through the
poles
One half cup Heavy cream whipped to stiff
peaks

Combine the butter, vanilla bean, honey, cinnamon sticks, lemon zest and
Cognac in a shallow pan. Place figs flesh side down (skin side up) in the
mixture. Cover with foil and roast in a 325degree oven for 30 minutes.
Remove from the oven and let figs sit in mixture until ready for use.

CAKES:

Preheat oven to 350 degrees.

Grease 12 individual muffin tins. Use a muffin tray if individual trays are
not available.

Using a box grater, grate the apples and carrots. Set aside in a medium
bowl.

Add the raisins.

In a large bowl combine the honey, brown sugar, cognac, vegetable oil, and
mix until well combined. To this add the eggs and mix again until combined.
To this mixture add the carrots, apples and raisins. Stir. At this point
all the wet ingredients should be in the same bowl.

In a medium bowl, combine all of the remaining dry ingredients, except the
pecans. Sift together the dry ingredients so that all the spices evenly
mixed together. Add all the dry ingredients to the wet ingredients.

Fold together just until well combined. Stir in pecans.

Pour mixture into greased muffin tins.

Bake at 350 degrees for about 45 minutes. (While the cakes are baking
prepare the figs for the garnish.) A toothpick inserted into the cake
should come out clean when removed.

Cool slightly and glaze. Melt 2 tablespoons of butter and to this add 1/2
cup of honey, stir until it comes together. Using a pastry brush, glaze the
tops of the cakes, and lean 2 fig halves across each other and against the
side of an individual honey cake. Nap sauce around figs. Place a quenelle
of whipped cream on top of cake.

Converted by MC_Buster.

Per serving: 2655 Calories (kcal); 136g Total Fat; (46% calories from fat);
24g Protein; 336g Carbohydrate; 592mg Cholesterol; 3063mg Sodium Food
Exchanges: 2 One half Grain(Starch); 2 One half Lean Meat; 1 Vegetable; 5 Fruit; 25
One half Fat; 14 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0036

Converted by MM_Buster v2.0n.