Fig Cake Recipes

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FIG PRESERVE CAKE



Fig Preserve Cake image

Ok folks,run and grab those fig preserves that you have sitting in the cupboards and get to cooking,if you wait till Christmas to make this cake you will slap yourself because it is the best cake I have ever eaten,and you will think so too after you make it!!Got this recipe from mom who has been making it for years.

Provided by ngdarlen

Categories     Dessert

Time 1h15m

Yield 1 10inch cake

Number Of Ingredients 18

1 1/2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup vegetable oil
3 eggs
1 cup buttermilk
1 tablespoon vanilla extract
1 cup fig preserves
1/2 cup chopped pecans or 1/2 cup walnuts
1 1/2 cups powdered sugar
1/4 cup buttermilk
1 tablespoon real butter
1 teaspoon vanilla extract

Steps:

  • Combine first 8 ingredients in a large mixing bowl;add oil and eggs,beating well at medium speed with electric mixer.
  • Add buttermilk and vanilla,beating well.
  • Stir in preserves and pecans or walnuts.
  • Pour batter into a greased and floured 10 inch tube pan.
  • Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean.
  • Cool in pan 10 minutes;remove from pan and place on serving platter.
  • Pour buttermilk glaze over cake while both are still warm.
  • BUTTERMILK GLAZE.
  • Melt 1 tablespoon real butter in saucepan over low heat,add the buttermilk and the powdered sugar and heat till dissolved,then add 1 teaspoon vanilla extract.
  • If the glaze is to thin or thick add powdered sugar or more buttermilk accordingly till you get the consistency you like.

Nutrition Facts : Calories 6476.9, Fat 289.5, SaturatedFat 46.3, Cholesterol 600.8, Sodium 3176.8, Carbohydrate 920.7, Fiber 17.9, Sugar 651.6, Protein 61.5

FIG AND ALMOND CAKE



Fig and Almond Cake image

Figs are baked into an almond batter for this rustic cake to have with coffee or tea. With figs, ripeness is everything. A ripe fig (the object of your desire) is soft, yielding, beginning to crack, nearly wrinkled. When you cut into it, the flesh is bright and juicy and the taste is ethereal.

Provided by David Tanis

Categories     dessert

Time 1h

Yield 1 9-inch cake

Number Of Ingredients 11

4 tablespoons butter, melted, plus butter for greasing pan
1 cup natural raw almonds (not blanched)
1/4 cup sugar, plus 2 tablespoons for sprinkling
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon cinnamon
1/8 teaspoon salt
3 eggs, beaten
2 tablespoons honey
1/2 teaspoon almond extract
12 to 14 ripe figs

Steps:

  • Heat oven to 375 degrees. Butter a 9-inch fluted tart pan or pie pan; set aside. Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine.
  • In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
  • Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter. Sprinkle figs with sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.

UPSIDE-DOWN FRESH FIG CAKE



Upside-Down Fresh Fig Cake image

Another appealing fig recipe from The Times-Picayune. Our area is full of fig trees - heavy with fruit not yet ripe. Many folks do not even eat their figs anymore! I am glad to help them out!! The article noted that dried figs reconstituted with hot water can be substituted if fresh figs are not available.

Provided by Busters friend

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

12 tablespoons unsalted butter
1/2 cup light brown sugar, packed
2 tablespoons honey
10 fresh figs, stems removed, cut in half
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1/2 cup whole milk

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch cake pan with 2-inch sides. Line the bottom of the pan with parchment paper and butter the parchment.
  • In a small saucepan over medium-low heat or in the microwave, melt 4 tablespoons of the butter. Stir in the brown sugar and honey until smooth. Pour the sauce into the prepared cake pan. Arrange the figs, cut sides down, in concentric circles over the sauce. Set aside.
  • In a medium bowl, whisk together the flour, baking powder and salt. In another bowl, with an electric mixer on medium speed, beat the remaining 8 tablespoons butter with sugar and vanilla until lightened in color and texture, 2 to 3 minutes. Add the eggs 1 at a time, beating until well combined after each. Beating on low speed just until combined after each addition, add dry ingredients in 3 parts, alternating with the milk in 2 parts. Spoon the batter evenly over the figs.
  • Bake the cake until golden and a skewer inserted in the center comes out clean, 45 to 55 minutes. Transfer the cake to a rack and cool in the pan for 50 minutes.
  • Run a thin knife around the sides of the pan to loosen. Place a serving platter on top of the pan and invert the cake. Gently lift off the pan and remove the parchment paper. Spoon over the cake any of the sauce that has run off, and serve warm.

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

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