|Nutritional Guidelines (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This moist, delicious cake is made with fig preserves, or fig jam, and chopped pecans. It is finished off with a caramel glaze which takes about 3 minutes to make. This cooked glaze with buttery caramel flavor is a decadent addition that is well worth it, but you can alternatively dust the cake with sifted powdered sugar and serve it with the glaze for drizzling. For a sweet touch, add a few sliced fresh figs, if they're in season, to the dessert plates.
This recipe will work in a 10-inch 12-cup Bundt or tube cake pan.
- For the Fig Cake:
- 2 cups all-purpose flour
- 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)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup fig preserves (or jam)
- 1 cup chopped pecans
- For the Caramel Glaze:
- 4 tablespoons butter
- 1/4 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- Dash of salt
- 1/2 cup whipping cream
Note: While there are multiple steps to this recipe, this fig dessert is broken down into workable categories to help you better plan for preparation and baking.
Make the Fig Cake
Gather the ingredients. Preheat the oven to 325 F.
Generously grease and flour a Bundt cake pan or one-piece tube cake pan, making sure to cover all of the nooks and crannies.
In a mixing bowl, combine the flour, light brown sugar, baking soda, salt, and spices. Stir to blend thoroughly. Add the 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 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.
Make the Caramel Glaze
Gather the ingredients.
Combine the butter, brown sugar, 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 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.
Serve and enjoy.
If you don't have buttermilk, use a combination of lemon juice or vinegar with milk. Add 1 tablespoon of lemon juice or vinegar to a fluid measuring cup. Add milk so the liquid reaches 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.