Wednesday, January 7, 2015

Fig Cake

I love Figs and Fig Preserves and I like this Fig Cake. When I serve them I spread some additional Fig Preserves over the top and dust each cake with Confectioner's Sugar. I have an incredible recipe on the blog for a stuffed Fig appetizer. This recipe makes 2 - 8" round cakes.

Here's what you'll need:
Preheat the oven to 350 degrees.
2- 8" round cake pans brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

3 Large Eggs
1 C granulated Sugar
1 C Vegetable Oil
1/2 C Buttermilk
1 tsp Vanilla
2 C Flour
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1/2 tsp ground Cloves
1/2 tsp Nutmeg
1 1/2 C Fig Preserves + additional for a glaze.1/2 C Applesauce
1 C chopped Pecans

In a large mixing bowl with an electric hand mixer:
Beat until mixed well.
Mix well.

In a large mixing bowl:
Baking Soda
Whisk well.
Add this to the Egg mixture.
Beat just until combined.

Fold in , by hand:
Fig Preserves
Pour batter evenly into the 2 cake pans.
Bake for 45 minutes
A toothpick in the center should come out clean.
Remove from oven to a rack and cool for 10 minutes.
Invert the cakes onto the rack and cool completely.

Transfer each cake to a serving platter and evenly spread a layer of additional Fig Preserves on each cake and dust them with confectioner's sugar. I use a small sieve to evenly dust the cakes with the sugar.

Peace in the Kitchen!

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