Fig and Orange Cake with Ouzo Glaze Recipe

MAKES 8 TO 10 SERVINGS

WHO BRINGS OUZO TO A CASUAL HOUSE PARTY instead of wine or a six-pack of beer? I have no idea which of my friends gave me a bottle of this potent licorice-flavored Greek liquor, but I owe them many thanks. Unsure of what to do with the leftovers, I came up with this recipe, which is the first cake I ever baked with booze. If the figs seem dry, plump them in a bit of ouzo before adding them to the cake. Then use the drained ouzo to make a cocktail with tonic water and a squeeze of fresh orange juice. [Boozy baker]

FOR THE CAKE:

1 cup all-purpose flour

¾ cup cake flour

2 teaspoons baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

½ pound (2 sticks) unsalted butter, softened

1 cup sugar

4 large eggs

1 teaspoon pure vanilla extract

2 teaspoons ouzo

Freshly grated zest of one large orange

1 cup chopped dried figs

FOR THE GLAZE:

1 cup confectioners’ sugar

2 tablespoons ouzo

How to Cook:

Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick spray. Line the bottom with parchment paper and grease the paper. Dust the pan with flour and tap out the excess.

TO MAKE THE CAKE, whisk together the all-purpose flour, cake flour, baking powder, cinnamon, and salt in a medium bowl.

In a large bowl, beat the butter with an electric mixer until creamy, about 2 minutes. Add half of the sugar and beat to combine. Add the rest of the sugar and beat until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating to incorporate after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla extract, ouzo, and the orange zest.

Add the flour mixture to the butter mixture and beat at low speed just until blended. Fold the figs into the batter with a wooden spoon.

Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Cool the cake in the pan for 15 minutes.

TO MAKE THE GLAZE, combine the confectioners’ sugar with the ouzo in a medium bowl and whisk until smooth.

Remove the cake from the pan and place it on a wire rack set over a large plate or a baking sheet. Spoon the ouzo glaze over the cake and allow it to cool completely before serving.

SHAKE IT UP: Substitute Pernod, arrack (an anise-flavored liquor from the Middle East), or absinthe for the ouzo.