Fig Cake II

4.9
(21)

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.

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Prep Time:
30 mins
Cook Time:
1 hrs 15 mins
Total Time:
1 hrs 45 mins
Servings:
16
Yield:
1 to 10 - inch tube pan

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.

  4. 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 (per serving)

409 Calories
23g Fat
49g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 409
% Daily Value *
Total Fat 23g 29%
Saturated Fat 5g 25%
Cholesterol 43mg 14%
Sodium 323mg 14%
Total Carbohydrate 49g 18%
Dietary Fiber 2g 6%
Total Sugars 35g
Protein 4g
Vitamin C 1mg 3%
Calcium 47mg 4%
Iron 1mg 7%
Potassium 113mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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