Fantastic Spicy Fig Bundt Cake Recipes

FIG SPICE CAKE

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.

FIG CAKE I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch pan. Mix together the flour, cinnamon, cloves, nutmeg, 1 teaspoon baking soda, baking powder and salt. Set aside.
• In a large bowl, cream together 1 cup butter and 1 1/2 cup sugar until light and fluffy. Stir in the eggs. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Fold in the chopped figs and pecans.
• Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the icing: In a large saucepan, mix together butter, sugar, evaporated milk and baking soda. Bring to a boil, stirring until sugar is dissolved. Then cook without stirring until the mixture turns brown, or until it reaches the soft ball stage on a candy thermometer (234 degrees F - 115 degrees C). Cool to lukewarm (110 degrees F). Pour into a small bowl and beat until it thickens to spreading consistency. Quickly spread icing onto the cooled cake.

FIG CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon baking soda in 2 teaspoons hot water; set aside.
• In a large bowl, beat eggs with electric mixer until thick and lemon colored. Beat in 1 1/2 cups sugar and 1 cup oil. Combine buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture. Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan.
• Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.
• To make Buttermilk Icing: In a heavy saucepan, combine 1 cup sugar, 1/2 cup buttermilk, 1/2 teaspoon baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F/ 115 degrees C). Remove from stove and stir in vanilla. Pour over warm cake.

FRESH FIG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
• In a medium bowl, sift together flour, salt and baking powder. Set aside.
• In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
• Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
• To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.

HAKAN'S FRESH FIG CAKE

Steps:

• Preheat oven to 325 degrees. Grease and flour a 9-inch bundt pan.
• In a small bowl, combine flour, salt and baking soda. In a large mixing bowl, mix sugar and oil for 5 minutes. Add eggs, one at a time. Add vanilla and mix. Add flour mixture and mix just till combined. Fold in walnuts, cranberries, dates or prunes and raisins.
• Spoon ½ of the batter into prepared bundt pan. Place ½ the figs around on top of batter and push lightly into the batter. Spoon remaining cake mixture on top of figs. Sprinkle remaining figs evenly on top of cake and lightly press them into cake batter.
• Bake for 1 hr 25 minutes or until cake tester comes out clean (I use a long bamboo stick, as a toothpick is not long enough for a thick cake.) Cool in the pan for 15 minutes. Turn out onto a cooling rack.

FIG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®) with cooking spray.
• Combine sugar and eggs in a bowl; beat with an electric mixer until sugar dissolves. Stir in vegetable oil. Pour in milk; mix well.
• Combine flour, cinnamon, baking soda, and salt in a separate bowl. Mix into the creamed sugar mixture until blended. Fold fig preserves and pecan pieces into the batter.
• Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Invert onto a wire rack to cool completely before slicing.

ENOLA PRUDHOMME'S CAJUN FIG CAKE

Steps:

• Combine all ingredients and mix well if using oil. If using butter, cream with sugar before adding remaining ingredients; beat well.
• Pour into well greased and floured 12-inch tube pan; bake at 325 degrees for 1 1/2 hours or until cake tester inserted in center comes out clean.
• Cool in pan; run knife around sides and turn out.

FIG & ALMOND BUNDT CAKE

Steps:

• Grease and flour a 9-inch Bundt pan.
• In a food processor pulse with a metal blade almonds to a fine crumb add flour, baking powder, cinnamon, and salt pulse to mix and lighten.
• Beat together sugar and oil until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and almond extract.
• In a mixer at low speed, beat flour into egg mixture a little at a time, alternating with orange juice. Stir in figs. Spoon batter into prepared baking pan; smooth top.
• Bake cake at 350° for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool fig cake in pan on rack for about 5 minutes; remove from pan to rack to cool completely. Dust with powdered sugar if desired.

FIG SPICE CAKE

Steps:

• Preheat oven to 350 degrees.
• Cover figs with boiling water. Let stand 10 minutes; drain and reserve water. Chop off stems and, using scissors, cut fine. Mix 1/2 cup of reserved fig water with yogurt. Set aside.
• Sift flour, baking powder, salt, spices and baking soda together twice.
• Cream shortening and sugar together until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
• Add sifted ingredients alternately with yogurt mixture, beating until smooth after each addition. Add nuts and figs.
• Turn mixture into greased 9-inch tube pan and bake 50 minutes to 1 hour. Let stand briefly.
• Unmold cake while still warm onto round dish. Sprinkle with confectioners' sugar.

FANTASTIC SPICY FIG BUNDT CAKE

Steps:

• Set oven to 350 degrees.
• Grease and flour a 10-inch bundt pan.
• In a medium bowl, cream the butter and brown sugar together with an electric mixer.
• Add in eggs, corn syrup, sour cream, orange juice and lemon juice, mix well to combine; set aside.
• Sift together the flour, baking powder, cinnamon, allspice, nutmeg and cloves.
• Add to the butter mixture; mix well to combine.
• Stir in the chopped figs and walnuts.
• Evenly place the sliced figs on the bottom of the bundt pan.
• Pour the batter over the figs.
• Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Cool in pan for 10 minutes.
• Remove from pan, and cool completely on a wire rack.