Artisanal Goodies #1: Pumpernickel Cake With Fig Jam

A moist and rustic cake made from pumpernickle with a touch of caraway, filled with fig jam and cheesecake spread. A crowd pleaser.

 Pumpernickel Cake With Fig Jam

1/4 cup molasses
1 cup milk

2 cups sugar
2 Sticks butter softened
4 eggs

1 t ground caraway

2 T cocoa

3 cups pumpernickel flour

3-1/2 t baking powder
1/4 t salt

Preheat the oven to 350oF

Grease a 9 x 13 pan

Sift the Flours, cocoa powder, baking powder, caraway and salt into a big bowl

Put the eggs, milk, molasses, sugar, and butter in a blender and process till smooth.

Add this to the flour and mix thoroughly and pour into the pan and bake for 45 mins or more until a toothpick inserted n the center comes out clean.

Let cool thoroughly,

 Filling

1 tub Philadelphia Cheesecake filling

2 bags dried figs, pulsed in a food processor.
Water
1 cup Sugar

Cut the little stems off the figs before you pulse them in a food processor.Put them in a pot and cover with water and the sugar, Let boil for 25 minutes until a thick jam forms, stirring to be careful not to let it burn. Then run thru a blender (or use an immersion blender) and then let cool.

Cut in half lengthwise and spread on a layer of cheesecake, then the fig jam, then top with the other half and serve.