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Pumpkin And Fig Cake
At the end of October we will celebrate Halloween - well, some of us do, though it's mainly for younger ones. Regardless, Halloween conjures up pumpkins and Jack-o'-lanterns. For us, here in the south end of the world, it's not pumpkin season - that's autumn, and we are in the middle of spring. Also we do not have an abundance of squash (all pumpkins are squashes, but not all squashes are pumpkins... I know!). It is the softer squash that is used to carve the Jack-o'-lanterns - our pumpkins are far too hard to carve. In many places, the last of this year's pumpkin harvest is on sale, and so with these two things in mind, I've posted this delicious recipe. Made with apple sauce, and no fat, the texture is denser but moister. The cake is finished with a layer of cream cheese icing, but this can be omitted altogether. Great sliced and spread with butter or accompanied by a slice of cheese.
30 minutes
60 minutes
Makes 1 cake
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