adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Fig Cake II
Fig Cake II
0 Likes
Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Irresistibly moist cake with toasted pecans for extra flavor. Swap figs with dates for a delightful twist.
Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1.5 cups white sugar
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1 cup canned figs with juice, chopped
  • 1 cup chopped pecans
  • 1 cup white sugar
  • 0.5 cup buttermilk
  • 0.5 teaspoon baking soda
  • 1 tablespoon light corn syrup
  • 0.25 cup butter
Instructions:
  • Preheat oven to 350°F (175°C) and prepare a 10-inch tube pan by greasing and flouring it. Combine flour, salt, cinnamon, nutmeg, and allspice by sifting together. Then dissolve 1 teaspoon of baking soda in 2 teaspoons of hot water, and set aside.
  • In a large bowl, use an electric mixer to beat the eggs until they are thick and have a lovely lemon color. Add 1 1/2 cups of sugar and 1 cup of oil. Mix buttermilk with dissolved baking soda. Alternately beat in the flour mixture and the buttermilk mixture. Stir in 1 teaspoon of vanilla, along with the figs and nuts. Pour the batter into the prepared pan.
  • After baking in the preheated oven for 70 to 75 minutes, remove the cake from the pan and drizzle it with warm Buttermilk Icing.
  • In a heavy saucepan, bring together 1 cup sugar, 1/2 cup buttermilk, 1/2 teaspoon baking soda, corn syrup, and butter. Boil until it reaches 240 degrees F/ 115 degrees C (soft ball stage). Remove from heat, stir in vanilla, and drizzle over a warm cake.

Similar Recipes