Fig Preserves Cake
Fig Preserves Cake
Our fig trees have been overflowing this year from lots of rain and southern summer heat. After making countless batches of my yummy Fig Orange Jam, I needed to branch out. I discovered this Fig Preserves Cake recipe so I could use my homemade fig jam. Win-win! I decided the caramel glaze was over the top, so I didn’t make it. The cake did not need it all! Make the cake a day ahead to enhance both flavor and moistness.
For the Fig Cake:
2 cups flour
1 1/2 cups light brown sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice (I substituted cloves)
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 granulated sugar
1/4 cup brown sugar
1/2 cup whipping cream
Make the Fig Cake:
Heat oven to 325 degrees. Generously grease and flour a Bundt cake pan.
In a mixing bowl, combine the flour, 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 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.
Make the Caramel Glaze:
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 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.