Fig Preserve Cake Recipes

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FIG PRESERVE CAKE



Fig Preserve Cake image

A good way to use those home-made fig preserves. My husband requests this one quite often. Very moist, almost pudding type cake.

Provided by Rita P

Categories     Dessert

Time 45m

Yield 1 9X13 cake

Number Of Ingredients 16

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 cup cooking oil
4 eggs
1 cup buttermilk
1 cup mashed fig preserves
1 teaspoon vanilla
1 cup chopped pecans
1 cup sugar
1/2 cup butter
1 tablespoon white Karo
2 teaspoons vanilla
1/2 cup buttermilk
1/2 teaspoon baking soda

Steps:

  • Cake: In mixing bowl put flour, soda, salt and sugar.
  • Blend cooking oil in well.
  • Add eggs one at a time, mixing after each.
  • To this add gradually 1 cup buttermilk; then add 1 cup mashed fig preserves and mix slowly.
  • Flavor with vanilla and stir in pecans.
  • Bake in greased 9 X 13 pan at 325 degrees for 35 minutes or more.
  • While cake is hot, cover with three minute icing.
  • Icing: Combine all ingredients in sauce pan.
  • Place over medium heat and stir.
  • Cook for 3 minutes after it begins to boil.
  • Pour over cake.

Nutrition Facts : Calories 7760.2, Fat 413.5, SaturatedFat 102, Cholesterol 1002.7, Sodium 4658, Carbohydrate 963.7, Fiber 20.7, Sugar 685.1, Protein 75.3

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 PRESERVE CAKE



FIG PRESERVE CAKE image

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

Provided by margaret mcleod

Categories     Cakes

Time 3h25m

Number Of Ingredients 14

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

Steps:

  • 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.

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

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