Brewed espresso poured over this dessert makes it super moist--similar to Christmas pudding; a cake mix start makes it super easy.

Servings: 16 servings
Prep Time: 45 mins
Total Time: 1 hr 40 mins

Ingredients

1 pound	dried figs, stems removed
1-3/4 cups	water
1 2-layer-size	spice cake mix
1 cup	walnuts, toasted and chopped
1/2 cup	brewed espresso or strong coffee
	Sifted powdered sugar
1 recipe	Honey Hard Sauce* (see recipe below)
1 recipe	Honey Fruit Compote (see Recipe Center)

Directions

• Preheat oven to 350 degrees F. Generously grease and flour a 10-inch fluted tube pan. In a medium saucepan combine figs and water. Bring to boiling. Remove from heat and let stand, covered, 10 minutes. In a food processor (or half at a time in a blender) process until figs are chopped.

• Prepare cake mix according to package directions, substituting the fig mixture for the water. Stir in walnuts. Pour into prepared pan.

• Bake for 45 to 50 minutes or until a wooden toothpick inserted comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan; set on wire rack placed over a shallow baking pan. Poke holes all over cake with a long-tined fork. Slowly spoon brewed espresso over cake. Cool to room temperature. Wrap in plastic wrap and store at room temperature up to 1 week. Before serving, sprinkle with sifted powdered sugar. Use a serrated knife to slice. Serve with Honey Hard Sauce and Brandied Fruit.

Honey Hard Sauce:

In a mixing bowl beat 2 sticks of softened butter (1 cup) and 1/4 cup honey. Cover and chill.