EagleTribune.com, North Andover, MA


January 25, 2013

Two recipes for sun-dried figs


And the orange-fig muffins are quick to put together on a weekend and enjoy all week.

January and February are my favorite months to bake and cook. It’s nice to feel the warmth from your oven and smell something good cooking in this cold weather. I like it that I am not rushed, as during the holidays. For me, it is relaxing and enjoyable.

German Chocolate Cake with Fig, Coconut and Toasted Pecan Frosting

Makes 2 single-layer cakes (I froze one of the layers and halved the topping)



1 package (181/4-ounce) German Chocolate Cake mix

Water (check package label for amount)

3 large eggs

Vegetable oil (check package label for amount)

Fig-Coconut Topping:

1 cup chopped, sun-dried figs

1 cup packed light brown sugar

1/2 cup butter

6 tablespoons whipping cream

1 cup flaked coconut

1/2 cup chopped, toasted pecans


1. Follow package directions to heat oven, grease two 8-inch round cake pans and prepare cake batter with water, eggs and oil. Bake and cool as directed.

2. For frosting, in medium saucepan combine figs, sugar, butter and cream. Stir over medium heat until mixture comes to a simmer. Simmer 1 minute, stirring constantly. Stir in coconut and pecans.

3. Spread warm frosting on top of cake layers, dividing evenly.

4. Place one layer at a time on a baking sheet or heatproof pan. Broil 4 to 5 inches from heat for 15 to 30 seconds, or until frosting bubbles, watching constantly. Remove from oven. Repeat with second layer. Cool.

5. Transfer cake layers to serving plates to serve.

Orange-Fig Muffins

Makes one dozen


2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

1 cup sugar

2 eggs

1 cup chopped, sun-dried figs

Zest of one orange

1 cup plain yogurt

In large bowl stir together flour, baking soda and salt. In large mixer bowl cream butter and sugar. Add eggs and beat until fluffy. Place figs and orange zest in food processor fitted with metal blade. Process until mixture forms a paste. Or, you can use a fork to mash and blend chopped figs and orange zest. Blend fig paste into creamed butter mixture; stir in yogurt. Add fig mixture all at once to dry ingredients and stir just until moistened. Divide batter among 12 large greased muffin cups.

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