Fig And Pecan Cake
A moist fig and pecan cake with a sweet, nutty flavor, perfect for dessert or teatime, appealing to those who enjoy rich, fruity baked treats.
Ingredients
Instructions
- Mix self-rising flour, baking soda, eggs, oil, and sugar in a large bowl, one ingredient at a time.
- Add the chopped pecans last and mix well.
- Pour the batter into a buttered tube pan.
- Bake for 45 minutes at 300°F (150°C).
Tips & Substitutions
For a lighter texture, consider sifting the self-rising flour before mixing. You can substitute half of the oil with applesauce for a healthier option or use melted butter for added richness. If fig preserves are hard to find, any fruit preserves like apricot or raspberry can work in a pinch, though the flavor will differ. Ensure that all ingredients are at room temperature for better mixing.
Serving Suggestions
Serve the Fig and Pecan Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider adding a sprinkle of powdered sugar on top or serve alongside Aunt Grace'S Banana Pudding for a delicious dessert spread.
Storage & Reheating
Store leftover Fig and Pecan Cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Fig And Pecan Cake contains roughly 2733 calories, with 20g protein, 166g carbohydrates, and 226g fat. It is an excellent source of iron (44% of the Daily Value), protein (40% of the Daily Value), and dietary fiber (35% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1337mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh figs instead of fig preserves?
While fresh figs can add a lovely flavor, they contain more moisture and will not provide the same sweetness or consistency as fig preserves. If you choose to use fresh figs, reduce the oil slightly and add sugar to taste to maintain the cake's sweetness.
How can I make this recipe gluten-free?
To make a gluten-free version of this Fig and Pecan Cake, substitute self-rising flour with a gluten-free all-purpose flour blend. Ensure the blend contains a leavening agent, or add baking powder as needed. The texture might vary slightly, but the flavor will remain delicious.
What can I do if my cake sinks in the middle?
A sinking cake can result from underbaking, overmixing, or using expired leavening agents. Make sure to check your oven temperature with a thermometer and avoid opening the oven door too early. If the cake sinks, you can serve it with a sauce or whipped cream to disguise any imperfections.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).