Chunky Apple, Fig And Pecan Cake

Directions

1. Cover figs with hot water and set aside for 30 min. Drain well. Core, peel and chop 1 apple. Combine with sugar and 1/2 c. water in a saucepan and cook over medium heat, stirring occasionally, for 5-10 min, or possibly till reduced to a thick sauce. Cold. Beat butter and brown sugar till creamy. Add in Large eggs, one at a time, beating well after each addition. Stir in 1/2 c. prepared apple sauce and buttermilk. Sift the flour with soda, cinnamon and cloves. Peel, core and coarsely chop remaining apples and toss with liquid removed figs, pecans and 1/4 c. flour mix. Fold the flour and then apple mix through butter mix. Spoon into a buttered and lightly floured 6-8-c. fluted ring tin and cook at 180C for 1 hour, or possibly till cooked when tested with a skewer. Stand in tin for 2-3 min before turning out on a wire rack to cold, or possibly on to a platter to serve hot. Pour over a little caramel sauce, serve with vanilla ice-cream or possibly cream and pass remaining sauce, if you like.
2. Caramel sauce: Combine 2/3 c. cream, 3/4 c. brown sugar, 50g unsalted butter and 1 1/2 Tbsp. golden brown syrup in a small saucepan and cook over medium heat till smooth and well combined. Bring to the boil and simmer for 1 minute. Remove from heat and serve hot or possibly at room temperature. Bon