Fig Preserve Cake

"Ok folks,run and grab those fig preserves that you have sitting in the cupboards and get to cooking,if you wait till Christmas to make this cake you will slap yourself because it is the best cake I have ever eaten,and you will think so too after you make it!!Got this recipe from mom who has been making it for years."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by criminy photo by criminy
photo by Akyko W. photo by Akyko W.
photo by Anonymous photo by Anonymous
Ready In:
1hr 15mins
Ingredients:
18
Yields:
1 10inch cake
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ingredients

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directions

  • Combine first 8 ingredients in a large mixing bowl;add oil and eggs,beating well at medium speed with electric mixer.
  • Add buttermilk and vanilla,beating well.
  • Stir in preserves and pecans or walnuts.
  • Pour batter into a greased and floured 10 inch tube pan.
  • Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean.
  • Cool in pan 10 minutes;remove from pan and place on serving platter.
  • Pour buttermilk glaze over cake while both are still warm.
  • BUTTERMILK GLAZE.
  • Melt 1 tablespoon real butter in saucepan over low heat,add the buttermilk and the powdered sugar and heat till dissolved,then add 1 teaspoon vanilla extract.
  • If the glaze is to thin or thick add powdered sugar or more buttermilk accordingly till you get the consistency you like.

Questions & Replies

  1. how can I print a recipe?
     
  2. Can I use fig jam with this recipe instead? I have a huge jar I need to use! I also have dried figs I could chop and use for texture if you think that'd work. Thanks!
     
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Reviews

  1. I’ve made this cake in a healthy version: whole-grain flour, xylitol instead of sugar, flax meal instead of eggs, fat free yoghurt, less oil and no sauce but it was still superb and it had only 250cal/100gr with some extra fibre. Great dense and moist texture with nice fig flavour. This cake reminds me of sticky date pudding. It also has an extra bonus: you can mix everything in one bowl using only a wooden spoon.
     
  2. This cake is very good, especially after a few days...if it lasts that long at your house! I don't particularly like fig preserves on their own, but had one lonely pint jar languishing in the fridge, with barely a few spoonfuls eaten. What a great way to use preserves! You really cannot tell what makes this cake so tasty... it doesn't scream FIGS -- more like, moist, tender spice cake. Thanks for the easy, delicious recipe!
     
  3. Fantastic!! Just made and served this most wonderful bundt cake. It is moist and super tasty. My husband just finished his last bite and said "yummy". I didn't use any nuts because my husband doesn't care for them in his baked goods. I used almond milk and made buttermilk by adding 1 Tbs. of vinegar to the almond milk to make 1 cup. I used my homemade fig preserves that I made last week from figs I froze last season. I am cleaning out my freezer during Covid 19 quarantine. No glaze needed for us. Thanks for this delicious,perfect keeper recipe!
     
  4. Yummy goodness, even without the glaze.
     
    • Review photo by Akyko W.
  5. The texture is nice, very moist and soft, but the taste is not great and a bit gritty, very baking-soda tasting, very disappointed!
     
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Tweaks

  1. Ive made this cake in a healthy version: whole-grain flour, xylitol instead of sugar, flax meal instead of eggs, fat free yoghurt, less oil and no sauce but it was still superb and it had only 250cal/100gr with some extra fibre. Great dense and moist texture with nice fig flavour. This cake reminds me of sticky date pudding. It also has an extra bonus: you can mix everything in one bowl using only a wooden spoon.
     

RECIPE SUBMITTED BY

I am a down to earth Southern girl who has many passions and few peeves!!
 
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