FIG PRESERVE CAKE WITH BUTTERMILK GLAZE
Figs are plentiful in Cajun country. As a result there are several classic, beloved recipes that are made with fig preserves.
Provided by Merry Pierce-Lowrey
Categories Cakes & Candy, Jams & Jellies
Yield 24
Number Of Ingredients 21
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 CAKE II
This is a very moist cake that doesn't last long in my house. For a different taste, toast the pecans slightly. Dates can be substituted for figs to make a date cake.
Provided by Patsy
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 1h45m
Yield 16
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon baking soda in 2 teaspoons hot water; set aside.
- In a large bowl, beat eggs with electric mixer until thick and lemon colored. Beat in 1 1/2 cups sugar and 1 cup oil. Combine buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture. Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan.
- Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.
- To make Buttermilk Icing: In a heavy saucepan, combine 1 cup sugar, 1/2 cup buttermilk, 1/2 teaspoon baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F/ 115 degrees C). Remove from stove and stir in vanilla. Pour over warm cake.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 48.8 g, Cholesterol 43.4 mg, Fat 22.8 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 322.5 mg, Sugar 35 g
FIG PRESERVE CAKE
Steps:
- 1. Preheat oven to 375 degrees.Cream sugar and oil. Add eggs one at a time, beating after each. Stir next 7 ingredients together. Add nuts and raisins. Stir in flour mixture and add alternately with buttermilk to creamed mixture. Pour into greased and floured tube pan. Bake at 375 degrees for 1 hr.
- 2. For glaze, melt butter and add sugars. Stir and cook 1 min. until bubbly. Stir in cream and bring to a boil.Cook and stir 2 min. Drizzle over cake and down sides.
OLD FASHIONED FIG PRESERVE CAKE
My mother used to make a cake similar to this.
Provided by Joyce Lowery
Categories Cakes
Time 1h30m
Number Of Ingredients 19
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.
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.
Nutrition Facts : @context http, Calories 598, UnsaturatedFat 23 grams, Carbohydrate 87 grams, Fat 26 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 72 milligrams, Sugar 51 grams, TransFat 0 grams
FIG PRESERVE CAKE
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
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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