Summer Fig Spice Cake
- Yield 16 servings
The addition of figs to this classic spice cake makes it very special.
Ingredients
- Cake:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 3 large eggs, lightly beaten
- 1 cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh figs, choppedk, stems removed (or may use fig preserves)
- 1 cup pecans, chopped (optional), toasted
- -- Glaze
- Glaze:
- 1/2 cup sugar
- 1/4 cup butter
- 1/4 cup buttermilk
- 2 teaspoons light corn syrup
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 325F.
- To prepare the cake: Blend together the first 7 ingredients in a large bowl. Stir in the eggs, oil and buttermilk, blending well. Fold in the vanilla, figs and pecans.
- Pour into a greased and floured 9x13x2-inch baking dish.
- Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven to a wire cooling rack. Pierce the top of the cake several times with a toothpick; drizzle Glaze over the cake.
- Serve with whipped cream or ice cream, if desired.
- To prepare the glaze: Bring all the ingredients to a boil in a small saucepan and cook for 3 mintues.
- Pour over the cake.
Recipe reprinted with permission from Under the Fig Leaf; A Cookbook for Fig Lovers (copyright 2009, Sherri Lee Parker Lee).
