Fig Preserves 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 PRESERVE CAKE WITH BUTTERMILK GLAZE

Steps:

• Fig Cake: In a large glass bowl combine the sugar, flour, soda, salt, nutmeg, cinnamon, allspice and cloves. Add the oil and mix well. Add the eggs. Mix. Add the buttermilk and vanilla, mixing completely. Stir in the figs and pecans.
• Pour the batter into a greased floured 10-inch tube pan.
• Bake in a preheated 350 degrees oven for 1 hour and 15 minutes. Let cool 10 minutes and remove from pan. While it's baking, prepare the glaze.
• Buttermilk Glaze: Combine the buttermilk, 1/2 cup sugar, baking soda, cornstarch and margarine in a medium saucepan. Bring to a boil and remove from heat.
• Cool slightly and add in the vanilla. While mixture is warm, pour over the slightly cooled cake.

FIG PRESERVES

Steps:

• In a large mixing bowl place figs and sprinkle with baking soda. Pour the boiling water over the figs and soak for 1 hour.
• Drain figs and rinse thoroughly with cold water. In a large Dutch oven combine the sugar and the 4 cups of water; bring to a boil and cook for 10 minutes.
• Add the figs and lemon slices to the syrup in the Dutch oven and cook for 1 hour, stirring occasionally.
• Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving 1/2 inch of head space. Top jars with lids and screw bands on tightly. Process for 10 minutes in a hot water bath.

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 CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a bundt pan or 2-9 inch cake pans.
• In a large bowl cream sugar and eggs with a mixer.
• In a separate bowl mix flour, salt, soda, cinnamon, nutmeg, and clove with a whisk.
• Add flour mixture and buttermilk alternately into creamed mixture mixing well.
• Blend in oil until it is incorporated well into the batter.
• Stir in preserves and pecans.
• Pour into the prepared bundt pan and bake for 1 hour or equal amounts of batter into the prepared cake pans and bake for 30 minutes.
• Take cake out of the oven when a toothpick inserted into the center comes out clean. Let cool for a few minutes then remove cake from pan and cool on cake racks.
• Place cream in a mixing bowl and begin whipping then slowly add powdered sugar then cinnamon.
• Beat until peaks form being careful not to over beat.
• Keep whipped cream refrigerated until ready to use.
• When cake is completely cooled place first cake layer on cake plate, and frost top with whipped cream then stack and repeat with next two layers.
• Keep cake cool in the refrigerator until glaze is ready to drizzle over cake.
• Combine brown sugar, butter, and milk itno a small saucepan and bring to a boil and cook for 3 minutes.
• Let cool then drizzle on top of the cake, sprinkle with chopped pecans, and return cake to the refrigerator.