Pound Cake with Fig Chutney
Recipe From Bon Appetit October 2011 - Maxcel Hardy
Pound Cake
Yield: 12 Servings
Ingredients:
1 cup (2 sticks) unsalted butter plus more for pan, room temperature
3 cups all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1 cup vegetable shortening
3 cups sugar
5 large eggs
1 teaspoon vanilla extract
1 cup whole milk
Equipment: A 13-cup Bundt pan
Preparation: Preheat oven to 350°. Butter pan generously. Whisk flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat 1 cup butter and shortening in a large bowl until light and fluffy, about 2 minutes. Slowly beat in sugar. Mix in eggs 1 at a time; beat until pale and fluffy. Mix in vanilla. Add dry ingredients in 3 additions, alternating with milk in 2 additions; begin and end with dry ingredients. Transfer to pan; smooth top.
Bake until a tester inserted into center of cake comes out clean, about 1 hour 20 minutes. Let cake cool in pan for 10 minutes. Invert onto a wire rack, remove cake from pan, and let cool completely.
Fig Chutney
Yield: 3 Cups
Ingredients
1 tablespoon unsalted butter
1 small shallot, thinly sliced
1/2 cup sugar
1/2 cup dry red wine
1/2 cup fresh orange juice
1 cinnamon stick
1 whole star anise
1 teaspoon yellow mustard seeds
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pound firm, ripe figs, stemmed, halved
Preparation
Melt butter in a large heavy saucepan over medium heat. Add shallot; stir to coat. Cook until translucent, about 5 minutes. Add sugar; stir until dissolved. Add red wine and next 6 ingredients. Increase heat to medium-high; simmer until syrupy, about 15 minutes. Add figs; stir to coat. Reduce heat to medium; simmer, stirring occasionally, until figs are soft but hold their shape, 10-15 minutes, depending on ripeness of figs. Transfer to a jar. Let cool. Cover and chill.
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