Fig Preserves Cake Recipes

BOURBON-GLAZED COFFEE CAKE WITH FIG PRESERVES

Steps:

• Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the fig preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert again onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and bourbon in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

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.

ENOLA PRUDHOMME'S CAJUN FIG CAKE

Steps:

• Combine all ingredients and mix well if using oil. If using butter, cream with sugar before adding remaining ingredients; beat well.
• Pour into well greased and floured 12-inch tube pan; bake at 325 degrees for 1 1/2 hours or until cake tester inserted in center comes out clean.
• Cool in pan; run knife around sides and turn out.

OLD FASHIONED FIG PRESERVE CAKE

Steps:

• 1. Combine dry ingredients, add oil and eggs, beat well; add buttermilk and vanilla, mixing thoroughly. Stir in preserves and pecans. Pour into greased and floured bundt pan and bake at 350 degrees for approximately 1 hour or until done. Cool in pan 10 minutes then remove. Pour warm buttermilk glaze over warm cake.
• 2. Buttermilk glaze: Combine first 5 ingredients in a saucepan; bring to a boil, and remove from heat, add vanilla.

FIG PRESERVES CAKE

Steps:

• Mix dry ingredients.
• Add oil and beat until smooth.
• Add eggs and then add milk gradually.
• Add figs, nuts, and vanilla.
• Bake in a greased 13x9 inch pan at 325 degrees Farenheit for about 45 minutes.
• while hot, pour sauce over cake in pan.
• For sauce.
• Mix all ingredients, boil for 3 minutes.

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.