This delightful fig cake is the perfect blend of warm spices and sweet figs, topped with a rich buttermilk icing. It's an ideal treat for family gatherings or special occasions, offering a moist and flavorful cake that everyone will love.
If you don't usually stock up on figs or pecans, you might need to pick these up at the supermarket. Ensure you get buttermilk as well, which is essential for both the cake and the icing. These ingredients add unique flavors and textures that make this cake truly special.
Ingredients for Fig Cake with Buttermilk Icing
all purpose flour: The base of the cake, providing structure and texture.
salt: Enhances the flavors of other ingredients.
ground cinnamon: Adds warmth and depth to the flavor profile.
ground nutmeg: Complements the cinnamon with a slightly sweet, nutty flavor.
ground allspice: Adds a hint of cloves, cinnamon, and nutmeg in one spice.
vanilla extract: Brings a rich, sweet flavor to the cake.
eggs: Provide structure, moisture, and richness.
white sugar: Sweetens the cake and helps with browning.
vegetable oil: Keeps the cake moist and tender.
buttermilk: Adds tanginess and helps the cake rise.
baking soda: Acts as a leavening agent, helping the cake to rise.
hot water: Helps dissolve the baking soda.
figs: Provide natural sweetness and a unique texture.
pecans: Add a crunchy texture and nutty flavor.
light corn syrup: Helps create a smooth and glossy icing.
butter: Adds richness and flavor to the icing.
One reader, Brita Garnett says:
This fig cake recipe is a delightful treat! The spices blend perfectly, and the buttermilk icing adds a wonderful touch. The cake is moist and flavorful, with the figs and pecans providing a lovely texture. A must-try for any dessert lover!
Techniques Required for Making Fig Cake
How to sift dry ingredients: Sifting involves passing dry ingredients through a fine mesh sieve to break up clumps and aerate the mixture, ensuring even distribution in the batter.
How to dissolve baking soda: Dissolving baking soda in hot water ensures it is evenly distributed throughout the batter, which helps with leavening.
How to beat eggs until thick and lemon-colored: Beating eggs with an electric mixer until thick and lemon-colored means whipping them until they become pale yellow and increase in volume, which helps incorporate air for a lighter cake.
How to alternate adding ingredients: Alternating the addition of dry and wet ingredients means adding a portion of the dry mixture, mixing, then adding a portion of the wet mixture, and repeating. This helps to evenly incorporate all ingredients without overmixing.
How to prepare a tube pan: Greasing and flouring a tube pan involves coating the inside with a thin layer of fat (like butter or oil) and then dusting it with flour to prevent the cake from sticking.
How to cook to soft ball stage: Cooking to the soft ball stage means heating a sugar mixture to 240 degrees F, at which point it forms a soft, pliable ball when dropped into cold water. This is crucial for achieving the right consistency in the icing.
How To Make Fig Cake
This fig cake is a moist and perfectly spiced dessert treat, loaded with delicious honey-like figs and pecans! The perfect teatime dessert to make anytime.
Serves:
Ingredients
- 2cupsall purpose flour
- 1tspsalt
- 1tspground cinnamon
- 1tspground nutmeg
- 1tspground allspice
- 1tspvanilla extract
- 3eggs
- 1½cupswhite sugar
- 1cupvegetable oil
- 1cupbuttermilk
- 1tspbaking soda
- 2tsphot water
- 1tspvanilla extract
- 1cupfigs with juice,canned, chopped
- 1cuppecans,chopped
For Buttermilk Icing:
- 1cupwhite sugar
- ½cupbuttermilk
- ½tspbaking soda
- 1tbsplight corn syrup
- ¼cupbutter
- 1tspvanilla extract
Instructions
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Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
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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 the eggs with an electric mixer until thick and lemon colored. Beat in 1½ cups of sugar and 1 cup of oil.
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Combine the buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture.
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Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan.
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Bake in the oven for 70 to 75 minutes. Remove from pan.
Buttermilk Icing:
-
In a heavy saucepan, combine the sugar, buttermilk, baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F). Remove from stove and stir in vanilla.
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Pour over warm cake, serve, and enjoy!
Nutrition
- Calories: 404.87kcal
- Fat: 22.55g
- Saturated Fat: 3.56g
- Trans Fat: 0.23g
- Monounsaturated Fat: 13.73g
- Polyunsaturated Fat: 4.08g
- Carbohydrates: 48.39g
- Fiber: 1.42g
- Sugar: 35.26g
- Protein: 4.08g
- Cholesterol: 38.54mg
- Sodium: 266.17mg
- Calcium: 45.22mg
- Potassium: 114.31mg
- Iron: 1.11mg
- Vitamin A: 41.27µg
- Vitamin C: 0.54mg
Technique Tip for Perfecting Your Fig Cake
When making the buttermilk icing, ensure you use a heavy saucepan to evenly distribute the heat. This helps to prevent the sugar from burning and ensures a smooth, creamy texture.
Time-Saving Tips for Making Fig Cake Recipe
Pre-measure ingredients: Measure and prepare all ingredients before starting. This will streamline the process and prevent interruptions.
Use a stand mixer: A stand mixer can save time and effort when beating the eggs and mixing the batter.
Chop nuts in advance: Chop the pecans ahead of time and store them in an airtight container until needed.
Preheat oven early: Turn on the oven to preheat while you prepare the cake batter to save time.
Make icing while baking: Prepare the buttermilk icing while the cake is baking to maximize efficiency.
Substitute Ingredients For Fig Cake Recipe
all purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cake denser.
salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is less processed.
ground cinnamon - Substitute with ground cardamom: Cardamom offers a unique, aromatic flavor that complements the spices in the cake.
ground nutmeg - Substitute with ground mace: Mace has a similar flavor to nutmeg but is slightly more intense.
ground allspice - Substitute with ground cloves: Cloves provide a warm, spicy flavor that can mimic the taste of allspice.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to vanilla.
eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative.
white sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat.
buttermilk - Substitute with yogurt: Yogurt can provide the same tangy flavor and moisture as buttermilk.
baking soda - Substitute with baking powder: Use three times the amount of baking powder to replace baking soda, but note that it may affect the texture slightly.
hot water - Substitute with warm milk: Warm milk can add extra richness to the cake.
figs with juice - Substitute with dates: Dates provide a similar sweetness and texture to figs.
pecans - Substitute with walnuts: Walnuts have a similar texture and flavor profile to pecans.
white sugar - Substitute with maple syrup: Maple syrup adds a different sweetness and a unique flavor.
buttermilk - Substitute with sour cream: Sour cream can provide the same tangy flavor and moisture as buttermilk.
baking soda - Substitute with baking powder: Use three times the amount of baking powder to replace baking soda, but note that it may affect the texture slightly.
light corn syrup - Substitute with honey: Honey provides a natural sweetness and a different flavor profile.
butter - Substitute with margarine: Margarine can be used as a direct substitute for butter in most baking recipes.
vanilla extract - Substitute with maple extract: Maple extract offers a different but complementary flavor to vanilla.
Best Way to Present This Delightful Cake
Serve smaller portion sizes: Slice the fig cake into elegant, bite-sized portions to ensure each guest can savor the rich flavors without feeling overwhelmed.
Use decoration: Garnish each slice with a delicate drizzle of buttermilk icing and a sprinkle of finely chopped pecans for added texture and visual appeal.
Add fresh elements: Place a few fresh figs and a sprig of mint on the plate to enhance the presentation and provide a burst of color.
Create height: Stack two small slices of fig cake slightly offset from each other to add dimension and height to the plate.
Use a stylish plate: Choose a sleek, modern plate with a contrasting color to make the fig cake stand out and look more sophisticated.
Incorporate a sauce: Add a small pool of buttermilk icing or a complementary fruit coulis on the side for dipping, enhancing both flavor and presentation.
Add texture: Sprinkle a few toasted pecans around the plate for a crunchy contrast to the soft cake.
Finish with a dusting: Lightly dust the plate with powdered cinnamon or nutmeg to tie in the flavors and add a final touch of elegance.
Essential Tools for Making Fig Cake
Oven: Used to bake the cake at a consistent temperature of 350 degrees F.
10-inch tube pan: The specific pan required to shape and bake the fig cake.
Sifter: Used to sift together the flour, salt, cinnamon, nutmeg, and allspice to ensure they are well combined and free of lumps.
Electric mixer: Essential for beating the eggs until thick and lemon-colored, and for mixing the sugar and oil into the eggs.
Large mixing bowl: Needed to combine the eggs, sugar, and oil, and later to mix in the flour and buttermilk mixtures.
Measuring cups: Used to measure out the flour, sugar, oil, buttermilk, and figs accurately.
Measuring spoons: Used to measure out the salt, cinnamon, nutmeg, allspice, vanilla extract, baking soda, and corn syrup precisely.
Small bowl: Used to dissolve the baking soda in hot water.
Spatula: Useful for stirring in the vanilla, figs, and nuts into the batter.
Heavy saucepan: Required to make the buttermilk icing by combining and heating the sugar, buttermilk, baking soda, corn syrup, and butter.
Candy thermometer: Helps to ensure the buttermilk icing reaches the soft ball stage at 240 degrees F.
Cooling rack: Used to cool the cake after it is removed from the oven and before pouring the icing over it.
Whisk: Useful for stirring the buttermilk icing mixture to ensure it is smooth and well combined.
How To Store and Freeze Homemade Fig Cake
Allow the fig cake to cool completely before storing or freezing. This will prevent condensation from forming and making the cake soggy.
To store the cake at room temperature, wrap it tightly in plastic wrap or aluminum foil. It will keep for up to 3 days.
For longer storage, you can refrigerate the cake. Place it in an airtight container or wrap it securely in plastic wrap and then aluminum foil. The cake will stay fresh for up to 1 week in the refrigerator.
To freeze the fig cake:
- Cut the cake into individual slices for easier thawing and serving later.
- Wrap each slice tightly in plastic wrap, making sure there are no air pockets.
- Place the wrapped slices in a freezer-safe container or freezer bag, removing as much air as possible before sealing.
- Label the container or bag with the date and contents.
- Freeze for up to 3 months for best quality.
To thaw frozen fig cake slices, remove them from the freezer and let them thaw in the refrigerator overnight or at room temperature for about an hour.
If you prefer to freeze the entire cake, wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. To thaw, remove the cake from the freezer and let it thaw in the refrigerator overnight before serving.
How To Reheat Leftover Fig Cake
Preheat your oven to 350°F (175°C). Place the leftover fig cake on a baking sheet lined with parchment paper. Cover the cake loosely with aluminum foil to prevent it from drying out. Bake for 10-15 minutes, or until the cake is heated through. The foil will help to retain moisture, ensuring that your cake remains soft and delicious.
For a quick and easy method, use your microwave. Cut a slice of the fig cake and place it on a microwave-safe plate. Heat the cake in 30-second intervals, checking the temperature after each interval. Be careful not to overheat the cake, as it may become rubbery or dry.
If you have a steamer basket, you can use it to reheat your fig cake. Fill a pot with a few inches of water and bring it to a boil. Place the cake in the steamer basket, making sure it doesn't touch the water. Cover the pot and steam the cake for 5-7 minutes, or until it's heated through. This method will help to keep the cake moist and soft.
For a crispy exterior and a soft, warm interior, try reheating your fig cake in a skillet. Melt a small amount of butter in a non-stick skillet over medium heat. Add a slice of the cake and cook for 1-2 minutes on each side, or until it's golden brown and heated through. The butter will add a rich flavor and help to crisp up the edges of the cake.
If you have an air fryer, you can use it to reheat your fig cake. Preheat the air fryer to 350°F (175°C). Place a slice of the cake in the air fryer basket and cook for 3-5 minutes, or until it's heated through. This method will give you a slightly crispy exterior while keeping the interior soft and moist.
Random Fact About Fig Cake
A unique aspect of this fig cake recipe is the use of buttermilk icing, which adds a tangy sweetness that complements the spiced cake perfectly.
Is Making Fig Cake at Home Economical?
The fig cake recipe is moderately cost-effective. The primary ingredients like all-purpose flour, sugar, and vegetable oil are pantry staples, while figs and pecans might be pricier but add unique flavor. The buttermilk icing requires additional ingredients, slightly increasing the cost. Overall, this dessert is a delightful treat for special occasions. Overall Verdict: 7/10. Approximate cost: $15-$20 for a household of 4 people.
Is This Cake Recipe Healthy or Unhealthy?
This fig cake recipe, while undeniably delicious, is not particularly healthy. The cake contains a significant amount of sugar and oil, which contribute to its high calorie content. Additionally, the use of all-purpose flour means that the cake lacks whole grains and the beneficial nutrients they provide. The buttermilk icing, with its sugar, corn syrup, and butter, further adds to the cake's overall sugar and fat content.
To make this recipe healthier, consider the following suggestions:
- Replace half of the all-purpose flour with whole wheat flour to increase the cake's fiber content and nutritional value
- Reduce the amount of sugar in both the cake and the icing by 1/4 to 1/2 cup, as the figs provide natural sweetness
- Substitute a portion of the oil with unsweetened applesauce or mashed bananas to lower the fat content while maintaining moisture
- Use low-fat buttermilk in both the cake and the icing to reduce the overall fat content
- Incorporate additional chopped figs into the batter to increase the fruit content and natural sweetness
- Experiment with using a sugar substitute in the icing, such as erythritol or stevia, to further reduce the sugar content
- Serve the cake with a dollop of Greek yogurt instead of the buttermilk icing for a protein-rich, lower-sugar alternative
Editor's Thoughts on This Delectable Fig Cake
This fig cake recipe is a delightful blend of warm spices and rich flavors, perfect for any occasion. The combination of cinnamon, nutmeg, and allspice creates a fragrant and inviting aroma. The use of buttermilk ensures a moist and tender crumb, while the figs and pecans add texture and depth. The buttermilk icing, with its caramel-like notes, complements the cake beautifully. Overall, this recipe is well-balanced and offers a sophisticated twist on a classic dessert.
Enhance Your Fig Cake Recipe with These Unique Side Dishes:
Other Alternative Recipes Similar to This Fig Cake
Suggested Appetizers and Main Courses to Complement Fig Cake
Why trust this Fig Cake Recipe:
This fig cake recipe is a delightful blend of spices and sweet figs, creating a moist and flavorful dessert. The use of buttermilk ensures a tender crumb, while the pecans add a satisfying crunch. The buttermilk icing is the perfect finishing touch, offering a rich and creamy sweetness. With clear instructions and carefully selected ingredients, this recipe is designed for success. Trust in the combination of classic flavors and modern techniques to deliver a cake that will impress any crowd.
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