Fig Preserves Cake Recipes

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FIG PRESERVE CAKE WITH BUTTERMILK GLAZE



Fig Preserve Cake with Buttermilk Glaze image

Figs are plentiful in Cajun country. As a result there are several classic, beloved recipes that are made with fig preserves.

Provided by Merry Pierce-Lowrey

Categories     Cakes & Candy, Jams & Jellies

Yield 24

Number Of Ingredients 21

1 1/2 cups sugar
2 cups all-purpose flour
1 tsp soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
1 cup canola or vegetable oil
3 eggs
1 cup buttermilk
1 tbsp vanilla extract
1 cup chopped pecans
1 cup chopped fig preserves
Buttermilk Glaze:
1/4 cup buttermilk
1/2 cup sugar
1 1/2 tsp corn starch
1/4 cup margarine
1 1/2 tsp vanilla extract
1/4 tsp baking soda

Steps:

  • Fig Cake: In a large glass bowl combine the sugar, flour, soda, salt, nutmeg, cinnamon, allspice and cloves. Add the oil and mix well. Add the eggs. Mix. Add the buttermilk and vanilla, mixing completely. Stir in the figs and pecans.
  • Pour the batter into a greased floured 10-inch tube pan.
  • Bake in a preheated 350 degrees oven for 1 hour and 15 minutes. Let cool 10 minutes and remove from pan. While it's baking, prepare the glaze.
  • Buttermilk Glaze: Combine the buttermilk, 1/2 cup sugar, baking soda, cornstarch and margarine in a medium saucepan. Bring to a boil and remove from heat.
  • Cool slightly and add in the vanilla. While mixture is warm, pour over the slightly cooled cake.

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 PRESERVES CAKE



Fig Preserves Cake image

From The Ultimate Southern Living Cookbook. My favorite way to use all of those fig preserves I insist on making. A nice moist spice cake, good with coffee when the weather starts to get cool.

Provided by LonghornMama

Categories     Dessert

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 20

1 1/2 cups sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 teaspoons allspice
1/4 teaspoon ground cloves
1 cup vegetable oil
3 large eggs
1 cup buttermilk
1 tablespoon vanilla
1 (11 1/2 ounce) jar fig preserves (about 1 cup)
1 cup chopped pecans
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla

Steps:

  • Combine first 8 ingredients in a large mixing bowl; add oil and eggs, beating at medium speed with an electric mixer until blended.
  • Add buttermilk and vanilla, beating well.
  • Stir in preserves and pecans.
  • Pour batter into a greased and floured 10-inch tube pan.
  • Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in a pan on a wire rack 10 minutes.
  • Remove from pan and place on a serving plate.
  • Pour buttermilk glaze over cake while both are still warm.
  • For Buttermilk Glaze: Bring sugar, baking soda, buttermilk, butter and corn syrup to a boil in a Dutch oven over medium heat.
  • Boil 4 minutes, stirring constantly until glaze is golden.
  • Remove from heat, stir in vanilla.
  • Cool slightly.
  • Yield: 1/2 cups.

FIG CAKE



Fig Cake image

Rich and fluffy fig cake as your summer party dessert!

Provided by CajunGrocer.com

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

cooking spray
2 cups white sugar
3 eggs
1 cup vegetable oil
1 cup whole milk
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups mashed fig preserves
1 cup pecan pieces

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.

Nutrition Facts : Calories 467.1 calories, Carbohydrate 52 g, Cholesterol 48.5 mg, Fat 27.6 g, Fiber 1.7 g, Protein 5.3 g, SaturatedFat 3.8 g, Sodium 324.8 mg, Sugar 34.9 g

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