FIG PRESERVE CAKE

margaret mcleod

By
@diggcookin

This recipe would be good with grinded up KUMQUATS. Would also be good with a caramel glaze.


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Comments:

Serves:

12

Prep:

2 Hr 15 Min

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

1/2 tsp
salt
3
eggs
1 c
chopped nuts
2/3 c
buttermilk
2 1/2 c
plain flour
2 c
sugar
1 c
wesson oil
1 c
fresh figs from tree or canned figs with juice
1 tsp
ground cinnamon
1 tsp
allspice
1 tsp
ground nutmeg
1 tsp
ground cloves
1 tsp
baking soda
1 c
raisins

Directions Step-By-Step

1
Combine eggs,oil,suger and buttermilk until well blended. Trim stems off figs and cut up figs and put in food processor or blender with fig juice. Mix well. Then add to buttermilk mixture. Sift flour,cinnamon,allspice,cloves,nutmeg,bakingsoda and salt. Add to buttermilk mixture. Add nuts. Cook in a greased floured tube pan in a 350% oven for 1 hr. and 10 minutes. Test when done with toothpick.
2
I cook my figs in a pot ( For every two cups of fresh figs, Put 3/4 cup of sugar ) and a little bit of water until they change color. Put them in a sterilized jar and processed for 10 min. In a stock pot of hot water. Pull them out, and let them cool. And then they are sealed. Then you may open a jar the next day and use it. ( scoop some figs out, cut them up, put them in a chopper,grined them up with the fresh figs juice. ) Then make the cake !
3
Caramel Glaze--- 4 Tablespoons-Butter, 1/4 cup-light brown sugar, 1/4 cup-granulated sugar, 1/2 cup-heavy whipping cream.
4
In a sauce pan over medium-low heat, melt the butter, stir in sugars, cook mixture while stirring 1 minute or until bubbly. Stir in the heavy cream and bring to a boil. Cook the mixture stirring constantly for 2 minutes. Remove from heat and cool slightly. Spoon the glaze over a completely cooled cake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #time, #FARM, #FRESH, #or