Old Fashioned Fig Preserve Cake Recipes

FIG PRESERVE CAKE

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.

FIG PRESERVES CAKE

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 PRESERVE CAKE

Steps:

• Preheat the oven to 325 °F. Grease or spray with cooking spray a 13×9 inch baking pan.
• Sift the flour, salt, baking soda, and sugar in a large mixing bowl. Add the oil and beat well with a mixer. Add the eggs and beat until well blended. Continue to beat, gradually adding the buttermilk. Add the fig preserves, nuts, vanilla, and butter flavoring and mix well. Pour into the prepared pan.
• Bake for 45 minutes. Prepare the sauce while the cake is baking, and pour over the cake immediately after taking it out of the oven.
• Melt the butter in a small saucepan. Stir in the sugar, corn syrup, vanilla, buttermilk, and baking soda. Bring to a boil and boil for 3 minutes.
• Serve the cake warm or cooled. Store this cake covered and in the refrigerator.

OLD FASHIONED SOUTHERN STYLE FIG PRESERVES

Steps:

• Try to select figs of equal ripeness. Wash.
• Cut stems a wee bit around, do not expose inside of figs. If extra ripe, don't worry, just get stem.
• Sugar is measure for measure but I like it rounded for figs. So not quite equal measure.
• Put sugar over figs (and lemon slices). Cover. Put aside until morning. (If you cook right away keep your heat low to begin with.) (Water added here.) Water different for juice. I'd say if over night, it will turn into juice so you won't add much then. If cooking right away, try 1/4 measured to fig measure. I like to have juice to cover figs in jars. Left over juice can be used for another cooking of figs.
• Cook slowly. Makes better figs & syrup. Might be longer cooking. You judge by your syrup thickness. Keep boiling gently. Your bubbles will show a good syrup. Little water can be added if juice gets low. Sometimes 2 or so hours. Try a fig.
• Put in jars but don't seal. Place in hot water bath. Cook until sealed. Will Pop.

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 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.

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.