Fig Cake I
Ingredients
- 2 cups all-purpose flour ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1 teaspoon ground cloves ⓘ
- 1 teaspoon ground nutmeg ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1 1/2 cups white sugar ⓘ
- 1 cup butter ⓘ
- 3 eggs, beaten ⓘ
- 1 cup buttermilk ⓘ
- 1 cup chopped fresh figs ⓘ
- 1 cup chopped pecans ⓘ
- 1/2 cup butter ⓘ
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch pan. Mix together the flour, cinnamon, cloves, nutmeg, 1 teaspoon baking soda, baking powder and salt. Set aside.
- In a large bowl, cream together 1 cup butter and 1 1/2 cup sugar until light and fluffy. Stir in the eggs. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Fold in the chopped figs and pecans.
- Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the icing: In a large saucepan, mix together butter, sugar, evaporated milk and baking soda. Bring to a boil, stirring until sugar is dissolved. Then cook without stirring until the mixture turns brown, or until it reaches the soft ball stage on a candy thermometer (234 degrees F - 115 degrees C). Cool to lukewarm (110 degrees F). Pour into a small bowl and beat until it thickens to spreading consistency. Quickly spread icing onto the cooled cake.
Nutrition & Diet Analysis (per serving)
1108
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).