Fig Preserve Cake
Fig Preserve Cake is a moist and flavorful dessert that combines the sweetness of fig preserves with warm spices like nutmeg and cinnamon. It's perfect for gatherings or as a comforting treat with coffee, appealing to both cake lovers and those seeking a unique flavor experience.
Ingredients
Instructions
- Combine dry ingredients in a large mixing bowl.
- Add oil, beating well.
- Add eggs and beat well.
- Add buttermilk and vanilla, mixing thoroughly.
- Stir in preserves and pecans.
- Pour into a greased and floured 10-inch tube pan.
- Bake at 350° for 1 1/4 hours.
- Let cool for 10 minutes and remove from pan.
- Pour warm Buttermilk Glaze over warm cake.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute the vegetable oil with melted coconut oil for a different flavor profile. If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Consider adding a pinch of ginger for an extra spice kick. This cake also pairs beautifully with Christmas Party Pinwheels.
Serving Suggestions
Serve this cake with a drizzle of Buttermilk Glaze on top for added sweetness. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful brunch option, consider serving alongside Stuffed French Toast or a fresh fruit salad. The rich flavors make it a perfect dessert for gatherings.
Storage & Reheating
Store leftover Fig Preserve Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 15-20 seconds, or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Fig Preserve Cake contains roughly 375 calories, with 5g protein, 44g carbohydrates, and 21g fat. It is an excellent source of vitamin A (20% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 744mg per serving (32% 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 be used, they will change the texture and sweetness of the cake. If using fresh figs, consider adding additional sugar to the batter to compensate for the lack of sweetness from preserves. Make sure to chop them finely and adjust baking time as needed.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum to help with texture. Additionally, check that all other ingredients, especially baking powder or soda, are gluten-free.
Can I freeze the Fig Preserve Cake?
Yes, you can freeze the Fig Preserve Cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving, and you may want to re-glaze it for extra moisture.
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).