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Fig Preserves Cake with Buttermilk Glaze
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Fig Preserves Cake with Buttermilk Glaze

A rich and sweet tube cake made with fig preserves and spices.
Course Dessert
Cuisine American
Keyword Fig Cake
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 Slices
Author Anna
Cost 5

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
  • 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.