Directions

• Spiced Fig CakePreheat oven to 350F. Grease and flour 10-inch tube pan.
• Simmer dried figs and water in saucepan on low heat for 5 minutes, stirring occasionally. Drain, reserving liquid; cut figs into eighths and set aside to cool.
• In medium bowl, combine reserved liquid from figs with buttermilk and set aside.
• Sift flour, baking powder, baking soda, salt, cinnamon, and cloves together, and set aside.
• In large bowl, cream butter with sugar. Beat in eggs, one at a time, and stir in vanilla.
• A little at a time, add flour mixture alternately with buttermilk mixture, and beat well after each addition. Stir in chopped dried figs and chopped pecans.
• Turn into prepared tube pan, and spread evenly. Bake 45 minutes to 1 hour, until done, toothpick or cake tester comes out clean. Cool in pan for 15 minutes; then, turn onto wire rack and cool completely.
• Figgy FosterRemove stems from fresh Calimynra figs, and cut in half lengthwise; set aside.
• Divide Fig Spice Cake into 24 slices; melt some butter in heavy-bottomed saut pan and toast slices on both sides. Remove to individual serving plates, and keep warm in oven.
• Then, melt 1/4 cup butter in same heavy-bottomed saut pan over medium-high heat.
• Stir in sugar and cinnamon, and whisk vigorously until sugar dissolves and sauce is bubbly. Add fresh figs and port wine; continue to cook until figs are tender.
• Remove from heat and add rum. Carefully return to heat, and ignite rum; stir constantly until flames subside.
• Remove from heat; immediately, divide and spoon over individual pieces of toasted Fig Spice Cake. Top each with scoop (1/4 cup) of vanilla ice cream; serve immediately.