Fig Cake

Name: Fig Cake
Ingredients: 3 large eggs; 1 cup sugar; 1 cup vegetable oil; 1/2 cup buttermilk; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1 1/2 cups fig preserves; 1/2 cup applesauce; 1 cup chopped pecans, toasted; Garnishes: dried figs, fresh raspberries, fresh mint sprigs

15 ingredients

5 steps

Ingredients

3 large eggs
1 cup sugar
1 cup vegetable oil
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups fig preserves
1/2 cup applesauce
1 cup chopped pecans, toasted
Garnishes: dried figs, fresh raspberries, fresh mint sprigs

Directions

1

Beat first 3 ingredients at medium speed with an electric mixer until blended. Add buttermilk and vanilla; beat well.
2

Combine flour and next 5 ingredients; gradually add to buttermilk mixture, beating until blended. Fold in fig preserves, applesauce, and toasted pecans. (Batter will be thin.) Pour batter into 2 greased and floured 8-inch round cakepans.
3

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
4

Spread Cream Cheese Frosting between layers and on top and sides of cake. Store in refrigerator. Garnish, if desired.
5

Note: For testing purposes only, we used Braswell's Pure Fig Preserves. Coarsely chop figs, if necessary.