Midnight Gingerbread with Rum-Steeped Fruit
During the holidays, gingerbread recipes come out around Christmas. When baking with molasses for this holiday dessert, sweet figs add a chewy bite.
Servings 18 servings
- 1 cup Orchard Choice or Sun-Maid California Figs stemmed, chopped
- 1/2 cup Medjool dates pitted, chopped
- 1/2 cup dark raisins
- 1/2 cup dark rum
- 2 1/2 cups all purpose flour
- 2 tbsp unsweetened cocoa
- 1 tbsp ground ginger
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground allspice
- 3/4 tsp ground cloves
- 3/4 tsp baking soda
- 3/4 tsp salt
- 6 ounces unsalted butter melted
- 1 cup dark brown sugar packed
- 3/4 cup dark molasses
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
Lemon-Cream Cheese Frosting
- 8 ounces cream cheese at room temperature
- 4 ounces butter at room temperature
- 2 cups confectioners' sugar
- 4 tsp lemon zest finely grated
- Combine figs, dates, raisins and rum in microwave-safe bowl. Cover with vented plastic wrap. Heat on HIGH for 1 to 1 1/2 minutes or until steamy. Set aside for 15 minutes to cool and absorb rum.
- Adjust oven rack to middle position. Preheat oven to 350°. Coat a 9-x13-inch baking pan with vegetable oil spray.
- In medium bowl, stir together flour, cocoa, ginger, cinnamon, allspice, cloves, baking soda and salt. Set aside. In large mixing bowl combine melted butter, brown sugar, molasses, and granulated sugar. Beat with electric mixer on medium speed until creamy. On low speed, beat in eggs, one at a time, then buttermilk. Gradually add flour mixture, stopping to scrape down side of bowl as needed. Continue to beat for 1 minute, until well blended. Stir in figs, dates and raisins. Scrape batter into prepared pan.
- Bake in middle of oven for 35 to 40 minutes or until pick inserted in center comes out with a few moist crumbs. Cool in pan on wire rack.
- To frost cake, combine cream cheese and butter in mixing bowl. Beat with electric mixer until creamy. Beat in confectioners’ sugar and zest. Spread on top of cake. Chill until serving time.
*Variation: Instead of rum use 1tablespoon rum extract and 3 tablespoons water. Increase to 2 tablespoons extract and 2 tablespoons water for more flavor. Or substitute ¼ cup apple juice or apple cider for rum. Photo: David Campbell