Ingredients: |
Ingredients: Cake:
2 1/2 C. all purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 1/2 tsp. ground cardamom
1 1/2 tsp. ground ginger
1 tsp. ground coriander
1 tsp. salt
16 Tbsp. unsalted butter, cut into chunks and softened
2 C. packed dark brown sugar
1 C. granulated sugar
1/4 C. olive oil
6 eggs, room temperature
1 C. evaporated milk
2/3 C. golden raisins
2/3 C. dried figs, chipped
1/2 C. salted pistachios, chopped
1/2 C. sliced almonds, toasted
Glaze:
1 3/4 C. confectioner’s sugar
3 Tbsp. whole milk
1 Tbsp lemon juice
1/2 C. salted pistachios, chopped
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Directions: |
Directions:For the Cake:
Preheat oven to 325 degrees. Grease a 16-cup tube pan. Combine flour, baking powder, spices and salt together in a bowl. In a large bowl, beat the butter, brown sugar, granulated sugar and oil until light and fluffy. Beat in eggs, one at a time until well incorporated. Reduce mixer speed to low and beat in 1/3 of the flour mixture, followed by 1/2 C. evaporated milk. Repeat with remaining flour and evaporated milk until just combined. Fold in raisins, figs, pistachios, and almonds. Stir until thoroughly combined. Scrape batter into prepared pan and smooth top. Gently tap pan on counter so settle batter. Bake until golden, about 50 minutes or until tooth pick inserted 1 inch from pan comes out clean. Cool 15 minutes on a wire rack. Remove from pan and cool completely. Top with glaze and chopped pistachios. Serves about 12.
Glaze:
Combine all ingredients, except pistachios, and blend until
smooth. |
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