FOR CAKE
1 c Chopped dried Calimyrna
-figs; (about 5 ounces)
1/2 c Dried currants
1/2 c Brandy
1 1/2 c Sugar
1 1/4 c All purpose flour
1/2 c Unsweetened cocoa powder
1 1/2 ts Baking soda
3/4 ts Baking powder
1 ts Ground cinnamon
3/4 ts Ground allspice
1/2 ts Ground nutmeg
1 cn Prune juice; (2/3 cup) (5
; 1/2-ounce)
1/2 c Buttermilk
1/4 c Unsalted butter; melted,
-cooled (1/2
; stick)
2 lg Eggs
-FOR FROSTING-
3/4 c Whipping cream
6 tb Unsalted butter; cut into
-pieces
; (3/4 stick)
1 lb Bittersweet; (not
-unsweetened) or
; semisweet
; chocolate, coarsely
; chopped
1 1/2 c Chilled sour cream
2 c Finely chopped toasted
-walnuts
10 Walnut halves; toasted
Make cake:
Mix chopped dried figs, dried currants and brandy in medium bowl. Let
stand 1 hour.
Preheat oven to 350F. Butter 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
Lime with parchment. Butter and flour parchment. Drain fruit mixture;
reserve soaking liquid. Mix sugar, =flour, cocoa, baking soda, baking
powder, and spices in large bowl. Whisk prune juice, buttermilk,
butter and eggs in medium bowl to blend. Add prune juice mixture to
dry ingredients and whisk to blend. fold in drained fruit.
Pour batter into prepared pan; smooth top. Bake until tester inserted
into center o cake comes out clean, about 25 minutes. Cool in pan on
rack.
Make frosting:
Bring reserved fruit soaking liquid, cream and butter to simmer in
heavy large saucepan, whisking until butter melts. Remove from heat.
Add chocolate and whisk until melted and smooth.Add sour cream and
whisk to blend. Refrigerate frosting until thick enough to spread,
stirring occasionally, about 30 minutes.
Run sharp knife around pan sides to loosen cake. Turn out cake onto
work surface. Peel off parchment. Using serrated knife, cut cake
crosswise into three 5 10-inch rectangles. Place 1 cake piece on
platter. Tuck waxed paper strips under cake on all sides to protect
platter. Spread 1/2 cup frosting over cake. Sprinkle with 1/4 cup
chopped walnuts. Top with second cake piece. Spread 1/2 cup frosting
over. Sprinkle with 1/4 cup chopped walnuts. Top with third cake
piece. Spoon 3/4 cup frosting into pastry bag fitted with small star
tip and reserve. Spread remaining frosting over top and sides of
cake. Press remaining chopped walnuts onto sides of cake. Remove
waxed paper strips. Using reserved frosting, pipe 5 rosettes atop
cake along each ling edge, spacing evenly. Place walnut halves
between rosettes. Refrigerate 1 hour to set frosting. (Can be
prepared 1 day ahead. Cover and keep refrigerated. Let stand 2 hours
at room temperature before serving.)
Serves 16.
Yields
1 servings