This moist, delicious cake is made with fig preserves—or jam—and chopped pecans. The included caramel glaze makes a delicious topping, but the cake is so moist it doesn't really need it. You might choose to dust the cake with sifted powdered sugar and serve it with the glaze for drizzling. Add a few sliced fresh figs to the dessert plates if they're in season.
The cake glaze takes about 3 minutes, to fix. It's a cooked glaze with buttery caramel flavor.
- 2 cups all-purpose flour (9 ounces)
- 1 1/2 cups light brown sugar (packed)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 cup butter (melted, 4 ounces)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup buttermilk (see the tips for a substitution)
- 2 teaspoons vanilla extract
- 1 cup fig preserves (or jam)
- 1 cup chopped pecans
- For the Caramel Glaze:
- 4 tablespoons butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- Dash salt
- 1/2 cup whipping cream
- Heat oven to 325 F.
- Generously grease and flour a Bundt cake or one-piece tube cake pan. Make sure you cover all of the nooks and crannies.
- In a mixing bowl, combine the flour, 1 1/2 cups of brown sugar, baking soda, 1/2 teaspoon of salt, and spices. Stir to blend thoroughly. Add the 1/2 cup of melted butter and vegetable oil and beat until blended.
- In another bowl, whisk the eggs. Add the eggs to the first mixture and beat until blended.
- Add the buttermilk and vanilla and beat until smooth.
- Add the fig preserves and chopped pecans; stir to blend.
- Pour the batter into the prepared baking pan.
- Bake in the preheated oven for 55 to 60 minutes, or until a toothpick or skewer comes out clean when inserted into the center of the cake.
- Cool the cake in the pan on a rack for 10 minutes. Slide a knife around the sides of the cake to ensure it isn't sticking, and then carefully invert it onto a cake plate and let it cool completely.
- Combine the 4 tablespoons of butter, 1/4 cup of light brown sugar, 1/4 cup of granulated sugar, and a dash of salt in a small saucepan.
- Place the pan over medium heat and cook for 1 minute, or until bubbling, stirring constantly.
- Add the cream to the sugar mixture and bring the glaze mixture to a boil. Continue to cook for 2 minutes, stirring constantly.
- Let the glaze mixture cool slightly; drizzle the warm glaze over the cooled cake.
- You may use lemon juice or vinegar and milk to make a buttermilk replacement. Add 1 tablespoon of lemon juice or vinegar to a fluid measuring cup. Add milk to the 1-cup line. Let the mixture stand for about 5 minutes before using. The combination of the acidic lemon juice or vinegar and milk will make the mixture look slightly curdled, but it will be fine in the cake.
|Nutritional Guidelines (per serving)|
|Total Fat||27 g|
|Saturated Fat||7 g|
|Unsaturated Fat||14 g|
|Dietary Fiber||2 g|