Best 8 Cream Cake With Raisin Or Fig Filling Recipes

SUPER MOIST SPICE CAKE

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
• Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
• Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

FRESH-FIG CAKE WITH HONEY CREAM-CHEESE FROSTING

Steps:

• Make the cake: Heat oven to 325 degrees. Butter and flour a 10-inch cake pan (or two 9-inch pans), and line the bottom with parchment paper.
• In a large bowl, whisk together flour, cinnamon, ginger, cardamom, baking soda and salt.
• Using an electric mixer, whisk to combine sugar and eggs until light and fluffy, about 4 minutes. Whisk in oil and buttermilk or yogurt to combine.
• Using a rubber spatula, gently fold dry ingredients into egg mixture just until combined. Fold in figs, jam and pecans.
• Scrape into prepared cake pan and bake until browned and springy to the touch, about 65 to 75 minutes (or 35 to 45 minutes for the 9-inch pans). If the top gets too dark before the cake is finished baking, cover it with foil. Transfer to a wire rack and let cool completely.
• While cake is cooling, make the frosting: Using an electric mixer, beat butter, cream cheese and salt on low speed until smooth. Beat in honey and vanilla, then beat in confectioners' sugar.
• To assemble the cake, remove cooled cake from pan and peel off parchment paper. Slice cake in half horizontally, so you end up with 2 layers. (You don't need to do this for the 9-inch cakes.) Spread half the frosting between the layers, sandwiching it. Dollop remaining frosting in a thick layer on top of the cake, leaving a 1-inch border on the top of the cake, the sides, bare. Chill until ready to serve. Just before serving, top with sliced figs.

ALMOND CAKE WITH FIG FILLING AND MAPLE BUTTERCREAM

Steps:

• Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners.
• In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed. Add the eggs, 1 at a time until, completely combined. Scrape down the sides of the bowl with a rubber spatula. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes.
• Sift together the cake flour, almond flour, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk. Fold in the sliced almonds.
• Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes. Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done. Remove from the pan and place onto a tray to cool.
• Once the cupcakes are cooled, fill the center of the cupcakes with 1 tablespoon Fig Filling. Using a pastry bag and piping tip, frost the cupcakes with the Maple Buttercream. Pat the sides of the buttercream with the toasted almonds.
• Put all the ingredients into a blender and blend for 1 minute. Once blended, move the mixture into a microwave-safe bowl and microwave until thick, about 2 minutes. Mix well after microwaving.
• In a heavy-duty mixing bowl, cream the butter until light and fluffy. Add 3 cups powdered sugar and mix on medium speed for 3 minutes. Scrape down the bowl and pour in the non-dairy whipping cream. Mix on low speed until completely mixed. Add the remaining 4 cups powdered sugar. Fold in the maple syrup.

THE BEST CREAM CHEESE KING CAKE

Steps:

• Combine sour cream, 1/3 cup sugar, butter, and salt in a saucepan over medium-low heat. Cook, stirring, until butter melts, about 5 minutes. Remove from heat; let mixture cool to 100 to 110 degrees F, about 15 minutes.
• Stir together water, yeast, and remaining 1 tablespoon sugar in a 1-cup glass measuring cup; let stand for 5 minutes.
• Combine sour cream mixture, yeast mixture, eggs, and 2 cups of the flour in the bowl of a heavy-duty electric stand mixer fitted with the paddle attachment. Beat at medium speed until smooth, about 1 minute. Reduce speed to low; gradually add 4 more cups of flour, beating until dough comes together.
• Turn dough out onto a surface dusted with 1/4 cup of the flour. Knead, gradually adding remaining 1/2 cup flour, 2 tablespoons at a time, until smooth and elastic, about 10 minutes. Dough should be tacky but release easily from surface.
• Place dough in a well greased bowl; turn to grease top. Cover; let rise in a warm place until doubled in bulk, 45 minutes to 1 hour.
• Meanwhile, prepare the filling. Beat cream cheese, sugars, cinnamon, and vanilla with an electric mixer on medium speed until smooth. Beat in egg.
• Gently punch dough down; divide in half. Roll 1 portion out into a 22x12-inch rectangle on a lightly floured surface. Keep the other portion covered. Spread 1/2 of the filling over rectangle, leaving a 1-inch border. Sprinkle with 1/2 cup pecans. Carefully roll up, starting from a long edge.
• Place roll, seam-side down, on a large parchment paper-lined baking sheet. Bring ends of roll together to form a ring. Moisten ends with water; pinch together to seal. Repeat with remaining dough, filling, and pecans. Cover and let rise in a warm place until doubled in bulk, 45 minutes to 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Uncover dough rings.
• Bake in the preheated oven until cakes are a deep golden brown, about 25 minutes. Cool cakes completely on wire racks, about 1 1/2 hours.
• Stir confectioners' sugar, melted butter, and vanilla extract together to make the glaze. Stir in 3 tablespoons milk. Add additional milk, 1 teaspoon at a time, until pourable but still opaque. Pour evenly over cakes. Sprinkle with sparkling sugars, alternating colors to form bands.

FIG FILLING FOR PASTRY

Steps:

• Remove stems from figs with scissors. Chop in food processor in batches.
• In a non-stick pan, combine chopped figs with orange zest, chocolate chips, whiskey, walnuts, maple syrup, and cinnamon. Heat over medium heat until chocolate melts, stirring frequently. Cool completely.

FRESH FIG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
• In a medium bowl, sift together flour, salt and baking powder. Set aside.
• In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
• Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
• To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.

KING CAKE WITH CREAM CHEESE FILLING

Steps:

• Unroll both tubes of crescent dough and separate into triangles. Place triangles on a greased 12-in. pizza pan, forming a ring with pointed ends facing toward the center and wide ends overlapping. Lightly press wide ends together., In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Spoon over wide ends of ring. In another bowl, stir the brown sugar, butter and cinnamon until crumbly. Sprinkle over cream cheese mixture., Fold points over filling and fold wide ends over points to seal. Bake at 350° for 20-25 minutes or until golden brown. Cool for 5 minutes., Meanwhile, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Divide icing among three bowls. Using red and blue food coloring, tint one portion purple. Tint another portion yellow and the remaining portion green. Drizzle over cake. Serve warm.

FIG CAKE FILLING

Steps:

• Cook figs until tender, about 30 minutes.
• Combine sugar and cornstarch in the top of double boiler.
• Add boiling water gradually, stirring constantly.
• Cook for 15 minutes, stirring occasionally.
• Add figs, lemon juice, and orange rind.
• Let cool to room temperature before assembling cake.