Fig Preserve Cake
photo by Anonymous
- Ready In:
- 1hr 15mins
- Ingredients:
- 18
- Yields:
-
1 10inch cake
ingredients
- 1 1⁄2 cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground cloves
- 1 cup vegetable oil
- 3 eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 cup fig preserves
- 1⁄2 cup chopped pecans or 1/2 cup walnuts
-
Buttermilk glaze
- 1 1⁄2 cups powdered sugar
- 1⁄4 cup buttermilk
- 1 tablespoon real butter
- 1 teaspoon vanilla extract
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.
Reviews
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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.
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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!
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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!
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Tweaks
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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
ngdarlen
United States
I am a down to earth Southern girl who has many passions and few peeves!!