Figgy Espresso Cake with Honey Fruit Compote

1. Preheat oven to 350° F. Generously grease and flour a 10-inch fluted tube pan. In a medium saucepan combine figs and water. Bring to boiling. Remove from heat and let stand, covered, 10 minutes. In a food processor (or half at a time in a blender) process until figs are chopped.

2. Prepare cake mix according to package directions, substituting the fig mixture for the water. Stir in walnuts. Pour into prepared pan.

3. Bake for 45 to 50 minutes or until a wooden toothpick inserted comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan; set on wire rack placed over a shallow baking pan. Poke holes all over cake with a long-tined fork. Slowly spoon brewed espresso over cake. Cool to room temperature. Wrap in plastic wrap and store at room temperature up to 1 week. Before serving, sprinkle with sifted powdered sugar. Use a serrated knife to slice. Serve with Honey Hard Sauce and Brandied Fruit.

*Honey Hard Sauce: In a mixing bowl beat 2 sticks of softened butter (1 cup) and 1/4 cup honey. Cover and chill.