Fig Cake Recipe
Fig cake, a culinary masterpiece that has graced tables for centuries, is a delightful confection that tantalizes the taste buds with its symphony of flavors and textures. This captivating treat, infused with the essence of sun-kissed figs, evokes a sense of warmth and nostalgia, transporting its partakers to a realm of culinary enchantment.
Ingredients
- 3 large eggs
- 1 cup 240 ml vegetable oil
- 1 cup 240 ml buttermilk
- 1 teaspoon 5 ml vanilla extract
- 2 cups 250 g all-purpose flour
- 1 1/2 cups 300 g granulated sugar
- 1 teaspoon 5 g salt
- 1 teaspoon 5 g baking soda
- 1 teaspoon 5 g ground cinnamon
- 1 teaspoon 5 g ground nutmeg
- 1/2 teaspoon 2.5 g ground cloves
- 1 1/4 to 1 1/2 cups 175-225 g chopped fresh figs
- 1/2 cup 55 g chopped pecans
Buttermilk Glaze:
- 1 cup 240 ml buttermilk
- 1 cup 200 g granulated sugar
- 1/2 cup 1 stick unsalted butter, softened
- 1/4 cup 60 ml light corn syrup
- 1 teaspoon 5 ml vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt cake pan.
- In a large bowl, whisk together the eggs, oil, buttermilk, and vanilla extract.
- In a separate bowl, whisk together the flour, sugar, salt, baking soda, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped figs and pecans.
- Pour the batter into the prepared Bundt cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
For Buttermilk Glaze
- In a saucepan, whisk together the buttermilk, sugar, butter, corn syrup, and vanilla extract.
- Bring to a rolling boil and cook for 3 minutes.
- Allow the glaze to cool slightly before drizzling it over the cake.