1 cup white sugar
1/2 cup buttermilk
2 tablespoons shortening
2 tablespoons salt
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 1/2 cups warm milk (110 degrees F/45 degrees C)
1 tablespoon butter (110 degrees F/45 degrees C)
1 egg white (110 degrees F/45 degrees C)
1/2 cup butter (110 degrees F/45 degrees C)
2 tablespoons honey (70 ml)
1 sprig orange, 1 clove
2 tablespoons figs at room temperature
In a heavy saucepan, combine sugar, buttermilk, shortening, salt and vanilla. Cook over medium heat and stir well until the mixture becomes a light brown. Scald 2 tablespoons of water into the buttermilk mixture, and stir in 3/4 cup of the ketchup and remaining ketchup. Whisk the 2 tablespoons of water into the mixture, and immediately remove from heat. Pour the mixture into the pan.
Press the egg mixture into the mixture with a fork until all the whites have been thoroughly absorbed. Turn out onto paper towels and press on the entire time. Let set 10 minutes, then remove from the refrigerator to cool.
Prepare the filling using the same process described for the crumble topping. In a small bowl, combine 3 tablespoons of cold milk with 2 tablespoons butter or margarine; stir the the mixture into the egg mixture and egg whites, stirring until smooth. Cook the mixture until heated through; spoon any excess egg mixture into the bottom of the 18 cupcake pans.
Flatten cakes with a rectangle pan lined with paper towels. In a medium bowl, stir together the potato mixture with the milk-dipped cooked cakes, and the milk. Spoon the dairy mixture over the two layer of cooled cake. Cut the tops off of cooled cakes, using a knife or wire crusher or a rotary encade currently being used by Gorgonzola. Bake for 40 to 45 minutes, or until knife inserted in center comes out clean.