Fruity butter cake with dried figs, raisins and walnuts
Total time: 2 hours
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Servings: 9 to 12. This makes 1 (9-inch) square cake.
Note: Like brownies, this rich, square, low cake is best cut in square- or bar-shaped portions for serving at parties, so that people won't feel guilty about enjoying this treat — if they can stop at a single piece! Use moist figs and raisins. If they are dry, soak them for 2 or 3 minutes in hot water, drain them thoroughly and pat them dry. Be sure the walnuts are fresh; taste them before using in the cake.
1 1/2 cups (6.5 ounces), flour divided
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup plus 2 tablespoons (7 ounces or 1 3/4 sticks) butter, cut in pieces and slightly softened
1 cup sugar
2 tablespoons mild honey
1 1/2 teaspoons finely grated lemon zest (from about 1 lemon)
1 1/2 teaspoons finely grated orange zest (from about 1 orange)
1 teaspoon pure vanilla extract
3/4 cup (3 ounces) diced dried figs
1/3 cup (1.5 ounces) raisins
1/2 cup (1.8 ounces) chopped walnuts