Sweet potato and fig ring cake

12 servings Prep: 30 mins, Cooking: 1 hr
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A lovely cake filled with earthy aromas and flavours.

By Food24 November 03 2009
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Ingredients (15)

125.00 g butter
210.00 g yellow sugar
2.00 eggs — large
250.00 ml sweet potatoes — cooked, mashed
60.00 ml green fig preserve — reserve syrup
250.00 ml green fig preserve — chopped
270.00 g flour — self-raising, sifted
100.00 g pecan nuts — chopped
5.00 ml ginger — ground
1.00 ml salt
ICING
100.00 g butter
210.00 g icing sugar
5.00 ml vanilla — essence
100.00 g cream cheese — smooth
6.00 ginger biscuits — crushed
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Method:

Pre-heat oven to 160 °C.

Grease a 20 cm ring tin. Cream butter and sugar until light.
Add the eggs one at a time, mixing well after each addition.
Stir in the sweet potato and syrup followed by the fig pieces.
Mix the flour, nuts, ginger and salt.
Stir in the butter mixture, then spoon into the prepared tin and bake in a preheated oven for one hour, or until a skewer inserted comes out clean. Allow to cool.
ICING
Beat the butter and icing sugar. Add the vanilla essence, then fold in the cream cheese until well mixed.
Spread over the cooled ring cake and garnish with nuts, pieces of fig and crushed ginger biscuits.



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