Rosemary Fig Cake Recipes
ROSEMARY FIG CAKE
Bake this delightful rosemary fig cake that's made using Gold Medal® all-purpose flour - perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Heavily grease 12-cup fluted tube cake pan with shortening; lightly flour.
- In large bowl, mix flour, granulated sugar, rosemary, baking soda and salt. Add buttermilk, oil, 1 teaspoon vanilla and the eggs. Beat with electric mixer on medium speed just until moistened. Stir in fig preserves and walnuts. Pour batter into pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 15 minutes. Remove cake from pan to serving platter.
- In small bowl, mix all glaze ingredients with whisk until smooth. Pour glaze over warm cake.
Nutrition Facts : Calories 360, Carbohydrate 46 g, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 120 mg
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- Remove the stems from the figs and slice. Drizzle the honey over the base of the cake tin (if the honey is too thick warm it quickly in the microwave or in a small bowl over some hot water). Arrange the fig slices on top so that the base of the cake tin is covered.
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