fig preserves cake
(1 RATING)
This recipe was given to me a long time ago by an older lady. I recently planted a fig tree and hope to have plenty of figs in a few years to try out this recipe.
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prep time
10 Min
cook time
1 Hr
method
Bake
yield
15 serving(s)
Ingredients
- FOR CAKE:
- 2 - eggs
- 2 cups sugar
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 cups all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
- 2 cups figs, drained and cut into small pieces
- FOR SAUCE:
- 1/2 cup buttermilk
- 1/2 cup sugar
- 1 tablespoon corn syrup, light
- 1/2 cup butter
- 1/4 cup marsala wine, rum or sherry
- 1 teaspoon almond flavoring (add this if using sherry)
How To Make fig preserves cake
-
Step 1For Cake: Mix together the flour, cinnamon, baking soda, salt and nutmeg. Set aside.
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Step 2Mix together the eggs, sugar, buttermilk oil and vanilla.
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Step 3Slowly add the flour mixture to the wet ingredients. Mix well.
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Step 4Stir in the pecans. Then fold in the figs.
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Step 5Pour into the bundt pan. Bake for one hour or until done.
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Step 6For Sauce: Bring buttermilk, sugar and corn syrup to a boil, stirring constantly.
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Step 7Remove from heat and add butter and flavoring. Stir until butter has melted.
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Step 8Pour sauce over cake while cake is still hot and in the bundt pan. Let soak overnight. Turn out onto serving plate the next day.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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