Fig Cake Gateau De Figue Recipes

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FRESH FIG CAKE



Fresh Fig Cake image

This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice.

Provided by Karin Christian

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

¼ cup butter, softened
1 cup white sugar
1 egg
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 cup fat-free evaporated milk
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup chopped fresh figs
2 cups chopped fresh figs
¼ cup packed brown sugar
¼ cup water
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 71.7 g, Cholesterol 39.8 mg, Fat 6.9 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 4 g, Sodium 357.1 mg, Sugar 45.6 g

FIG CAKE I



Fig Cake I image

A cake that makes your whole house smell good.

Provided by MRS.CAJUN COOK

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 2h

Yield 18

Number Of Ingredients 17

2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups white sugar
1 cup butter
3 eggs, beaten
1 cup buttermilk
1 cup chopped fresh figs
1 cup chopped pecans
½ cup butter
½ cup white sugar
½ cup evaporated milk
½ teaspoon baking soda

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.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 37.2 g, Cholesterol 74.2 mg, Fat 21.4 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 10.8 g, Sodium 332.5 mg, Sugar 25.5 g

FIG CAKE (GATEAU DE FIGUE)



Fig Cake (Gateau De Figue) image

"This recipe goes back five generations in the Guidry family of Church Point, Louisiana. So make it a tradition in your family." Recipe appeared on Chef Folse's television show the week of July 17 to July 23, 1999.

Provided by Julesong

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 13

1 pint chopped fresh fig
3/4 cup butter
1 cup sugar
3 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup buttermilk
1 teaspoon vanilla
1 cup chopped pecans

Steps:

  • Preheat oven to 350 Degrees F.
  • Grease and flour a bundt-style pan and set aside.
  • In a large mixing bowl, cream butter and sugar.
  • Add the eggs, one at a time, blending after each addition.
  • In a separate bowl, combine the flour, baking powder, soda and spices.
  • Add these dry ingredients, alternately with the buttermilk, into the sugar mixture.
  • Stir constantly until all ingredients are well incorporated into the batter.
  • Add vanilla, pecans and figs.
  • Stir well and pour into the greased pan.
  • Bake for approximately 1 hour or until cake tester comes out clean.
  • Allow to cool.
  • Remove from pan.
  • You may wish to serve with ice cream or a dollop of fresh whipped cream.

FIG CAKE II



Fig Cake II image

This is a very moist cake that doesn't last long in my house. For a different taste, toast the pecans slightly. Dates can be substituted for figs to make a date cake.

Provided by Patsy

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 1h45m

Yield 16

Number Of Ingredients 21

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon vanilla extract
3 eggs
1 ½ cups white sugar
1 cup vegetable oil
1 cup buttermilk
1 teaspoon baking soda
2 teaspoons hot water
1 teaspoon vanilla extract
1 cup canned figs with juice, chopped
1 cup chopped pecans
1 cup white sugar
½ cup buttermilk
½ teaspoon baking soda
1 tablespoon light corn syrup
¼ cup butter
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 409.2 calories, Carbohydrate 48.8 g, Cholesterol 43.4 mg, Fat 22.8 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 322.5 mg, Sugar 35 g

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