After turning an old fig cake recipe into what I thought was a very good fig preserves quick bread, I went back and baked the old cake recipe again. It's called Buttermilk Glazed Fig Preserves Cake, and I did not expect it to be so good! The truth is I'll eat fig flavored things but would rather have chocolate, vanilla or perhaps any other flavor for dessert. But this cake won me over.
Fig Preserves Cake With Buttermilk Glaze Notes
The first time I made this (many years ago) I left off the glaze and used a different kind of pan. This time I used a Bundt pan and poured on the sweet buttermilk glaze. As much as we liked the quick bread, this cake is even better. Just don't skip the glaze. For the preserves, I'm sure the quality counts there too. I used a slightly less sweet version of Ina Garten's Fig Preserves recipe from the Food Network site.
Fig Cake Pan Size
The recipe in the card is designed for a tube pan, so that's how I've typed it up. As a household of two, we have no use for a large Bundt or tube pan fig cake, so I made ⅓ of the Buttermilk Glazed Fig Preserves Cake recipe and used a small Bundt pan designed for an instant pot. So just know that if you wish to make the cake smaller you can, but if you have people to eat the original size cake you should make the full batch as written.
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Recipe
Fig Preserves Cake with Buttermilk Glaze
Ingredients
- 2 cups all-purpose flour (270 grams)
- 1 ½ cups sugar (285 grams)
- 1 teaspoon baking soda
- 1 teaspoon salt (scant)
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- 1 cup vegetable oil (Wesson)
- 3 large eggs, lightly beaten
- 1 cup buttermilk
- 1 tablespoon vanilla
- 1 cup fig preserves
- ⅔ cup chopped walnuts
Buttermilk Glaze
- ¼ cup buttermilk
- ½ cup sugar (90 grams)
- ¼ teaspoon baking soda
- 1 ½ teaspoons cornstarch
- ¼ cup salted or unsalted butter (56 grams)
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat oven to 325 degrees. Generously grease and flour a 10-inch tube pan. You can use a Bundt, but this is a sticky cake so make sure it is nonstick or very well greased. Alternatively, you may use a 9x13 inch pan but the bake time might be shorter.
- Stir flour, sugar, baking soda, salt, and spices together in a mixing bowl.
- In a a mixing bowl, whisk together oil, eggs, buttermilk, vanilla and fig preserves.
- Add liquid mixture to flour mixture and stir until blended.
- Pour into pan and bake at 325 for about about 1 hour (check at 45 minutes) or until cake tests done or reads a little over 203 degrees F. Let cool in pan for about 20 minutes, then carefully loosen with a knife. Don't remove from pan yet. Let cool completely, then turn from pan. Pour glaze over cake while warm.
Buttermilk Glaze
- Combine all glaze ingredients except for the vanilla in a small saucepan. Bring to a boil. Remove from heat, let cool slightly, then stir in the vanilla.
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