Dried Fig Bundt Cake Recipes

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FIG SPICE CAKE



Fig Spice Cake image

This is a delicious fig cake.

Provided by dakota kelly

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 1h5m

Yield 16

Number Of Ingredients 13

1 pound dried figs
½ cup buttermilk
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Place the stewed figs into a saucepan, cover with water, and simmer on low heat for about 5 minutes. Drain and cool, reserving 1/2 cup of the liquid.
  • Cut the figs into 1/4 inch cubes; set aside. In a medium bowl, combine the reserved fig liquid and buttermilk; set aside. Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves; set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk mixture. Stir in the chopped figs and walnuts. Pour into prepared 10 inch tube pan.
  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan 15 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 275.2 calories, Carbohydrate 41.6 g, Cholesterol 38.8 mg, Fat 11.7 g, Fiber 4.3 g, Protein 4.3 g, SaturatedFat 4.4 g, Sodium 268.4 mg, Sugar 28.2 g

FOLLONICO FIG CAKE



Follonico Fig Cake image

Provided by Moira Hodgson

Categories     brunch, project, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 10

1 pound dried figs
1 cup water
6 ounces butter at room temperature
1 1/2 cups sugar
2 eggs
1 1/2 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup cream

Steps:

  • Make a fig puree. Coarsely chop figs and combine with water in a saucepan. Bring to a boil. Cover, remove from heat and let stand for 30 minutes. Puree in a food processor (there will be about two-and-a-fourth cups of puree).
  • Cream the butter and the sugar. Add eggs and vanilla and mix thoroughly. Add fig puree and mix well.
  • Sift together the dry ingredients and add them to the fig mixture alternately with the cream.
  • Butter and flour a bundt-cake pan. Pour in fig batter. Bang the pan several times to settle. Bake in a preheated 350-degree oven for 70 to 80 minutes or until a skewer inserted in the center comes out clean. Cool the cake on a rack and turn it out.

Nutrition Facts : @context http, Calories 686, UnsaturatedFat 10 grams, Carbohydrate 100 grams, Fat 30 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 18 grams, Sodium 344 milligrams, Sugar 62 grams, TransFat 1 gram

PECAN FIG BOURBON CAKE



Pecan Fig Bourbon Cake image

Provided by Ruth Cousineau

Categories     Cake     Bourbon     Milk/Cream     Food Processor     Mixer     Fruit     Dessert     Bake     Fig     Pecan     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 to 16 servings

Number Of Ingredients 21

For cake
1 pound dried Black Mission figs, hard tips discarded
2 cups water
1/2 cup bourbon
1 teaspoon pure vanilla extract
3 cups sifted cake flour (not self-rising; sift before measuring)
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1 3/4 cups pecans (7 ounces)
2 cups packed light brown sugar
1 cup vegetable oil
3 large eggs, at room temperature 30 minutes
For icing
1 cup confectioners sugar
4 1/2 tablespoons heavy cream
2 teaspoons bourbon
1/4 teaspoon pure vanilla extract
Equipment: a 12-cup bundt pan

Steps:

  • Make cake:
  • Simmer figs in water in a heavy medium saucepan, covered, until figs are tender and most of liquid is absorbed, 35 to 40 minutes. Purée in a food processor with bourbon and vanilla. Cool to warm.
  • Preheat oven to 350°F with rack in middle. Butter and flour bundt pan, knocking out excess flour.
  • While oven preheats, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Lightly toast pecans in a shallow baking pan in oven, 8 to 10 minutes, then cool and coarsely chop. Leave oven on.
  • Beat together brown sugar, oil, and eggs in a large bowl with an electric mixer until thick and creamy, about 3 minutes. Stir in fig mixture. At low speed, mix in flour mixture until just incorporated, then fold in pecans.
  • Pour batter into bundt pan and bake until a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool cake completely in pan on a rack, then invert onto a plate.
  • Make icing:
  • Sift confectioners sugar into a bowl, then whisk in remaining icing ingredients until smooth. Drizzle over cake.

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