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
FIG PRESERVES CAKE
From The Ultimate Southern Living Cookbook. My favorite way to use all of those fig preserves I insist on making. A nice moist spice cake, good with coffee when the weather starts to get cool.
Provided by LonghornMama
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 20
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.
FIG PRESERVE CAKE
Provided by Bubba Hiers
Time 15m
Yield 20
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 °F. Grease or spray with cooking spray a 13×9 inch baking pan.
- Sift the flour, salt, baking soda, and sugar in a large mixing bowl. Add the oil and beat well with a mixer. Add the eggs and beat until well blended. Continue to beat, gradually adding the buttermilk. Add the fig preserves, nuts, vanilla, and butter flavoring and mix well. Pour into the prepared pan.
- Bake for 45 minutes. Prepare the sauce while the cake is baking, and pour over the cake immediately after taking it out of the oven.
- Melt the butter in a small saucepan. Stir in the sugar, corn syrup, vanilla, buttermilk, and baking soda. Bring to a boil and boil for 3 minutes.
- Serve the cake warm or cooled. Store this cake covered and in the refrigerator.
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.
FIG PRESERVE CAKE
This recipe would be good with grinded up KUMQUATS. Would also be good with a caramel glaze.
Provided by margaret mcleod
Categories Cakes
Time 3h25m
Number Of Ingredients 14
Steps:
- 1. Combine eggs,oil,suger and buttermilk until well blended. Trim stems off figs and cut up figs and put in food processor or blender with fig juice. Mix well. Then add to buttermilk mixture. Sift flour,cinnamon,allspice,cloves,nutmeg,bakingsoda and salt. Add to buttermilk mixture. Add nuts. Cook in a greased floured tube pan in a 350% oven for 1 hr. and 10 minutes. Test when done with toothpick.
- 2. I cook my figs in a pot ( For every two cups of fresh figs, Put 3/4 cup of sugar ) and a little bit of water until they change color. Put them in a sterilized jar and processed for 10 min. In a stock pot of hot water. Pull them out, and let them cool. And then they are sealed. Then you may open a jar the next day and use it. ( scoop some figs out, cut them up, put them in a chopper,grined them up with the fresh figs juice. ) Then make the cake !
- 3. Caramel Glaze--- 4 Tablespoons-Butter, 1/4 cup-light brown sugar, 1/4 cup-granulated sugar, 1/2 cup-heavy whipping cream.
- 4. In a sauce pan over medium-low heat, melt the butter, stir in sugars, cook mixture while stirring 1 minute or until bubbly. Stir in the heavy cream and bring to a boil. Cook the mixture stirring constantly for 2 minutes. Remove from heat and cool slightly. Spoon the glaze over a completely cooled cake.
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