Servings: Makes one 6-inch cake (about 12 servings)
To make cake: In a medium saucepan, combine figs, ginger, rum, and orange juice. Bring to a simmer over medium heat and cook 6 minutes, or until figs are soft and almost all the liquid is absorbed. Remove from heat and set aside to cool completely.
Preheat oven to 300°, positioning rack in lower third of oven. Line bottom of a 6" x 3" cake pan with parchment paper. Grease and flour parchment paper and sides of pan.
In a medium bowl, whisk together flour, baking powder, and salt until combined; set aside. In the large bowl of an electric mixer, beat butter and brown sugar on high speed for 2 minutes, or until light and fluffy. Reduce speed to low, add honey and beat until blended. Beat in eggs one at a time; then add vanilla, occasionally scraping mixture down sides of bowl. Add flour mixture and beat until just combined. Using a rubber spatula, fold in fig mixture and sour cream until just combined.
Scrape batter into prepared pan and spread level. Bake 1 hour and 20 minutes, or until a skewer inserted in center comes out clean. Transfer pan to a rack and let cool 10 minutes. Run a thin-bladed knife around edge of cake to loosen; invert onto rack and remove parchment paper. Turn cake upright on rack; let cool completely.
To make glaze: Place grated ginger in a small sieve set over a small dish. Press ginger with the back of a spoon to extract juice; discard solids and reserve juice. In a small saucepan over medium heat, combine 2 teaspoons ginger juice, honey, and rum; bring to a bare simmer, stirring until blended. Remove from heat and immediately brush on top and sides of cake. Cool cake at least 20 more minutes.
To make caramel sauce: In a small bowl, whisk together sour cream, rum, and remaining 1 tablespoon ginger juice; set aside. Place 2 tablespoons water in a medium-size, heavy-bottomed saucepan. Sprinkle sugar evenly on top. Bring to a boil over medium heat; cook about 6 minutes, or until golden brown, occasionally swirling pan to prevent crystals from forming. Remove from heat and slowly add heavy cream, taking care not to spatter; stir until blended. Add sour cream mixture; stir until combined. Serve cake warm or at room temperature, garnished with fresh figs, crème fraîche, and caramel sauce (warm or room temperature).
From the December 2007 issue of O, The Oprah Magazine
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