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Rosemary Fig Cake
Rosemary Fig Cake
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Prep Time:
15 minutes
Total Time:
2 hours
Create a delicious rosemary fig cake using Gold Medal® flour for a perfect dessert.
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 1 1/4 cups granulated sugar
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 3 eggs
  • 3/4 cup fig preserves, chopped
  • 1/2 cup chopped walnuts
  • 3/4 cup powdered sugar
  • 2 tablespoons buttermilk
  • 2 teaspoons butter, melted
  • 1/2 teaspoon vanilla
Instructions:
  • Preheat oven to 350°F. Generously grease a 12-cup fluted tube cake pan with shortening and lightly dust with flour.
  • Combine flour, granulated sugar, fresh rosemary, baking soda, and salt in a large bowl. Incorporate buttermilk, oil, 1 teaspoon vanilla extract, and eggs. Mix with an electric mixer on medium speed until just moistened. Gently fold in fig preserves and chopped walnuts before transferring the batter into the pan.
  • Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan on a cooling rack for 15 minutes, then transfer the cake to a serving platter.
  • Whisk all glaze ingredients in a small bowl until smooth, then pour over the warm cake.

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