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Fig Cake I
Prep
30 mins
Cook
1 hr 30 mins
Servings
18
Difficulty
Hard
This fig cake has been a favorite in my kitchen for years, and I love sharing it with people who appreciate homemade desserts. Fresh figs bring natural sweetness and fiber to the cake while pecans add a wonderful crunch and richness. What I appreciate most is how straightforward it is to make, despite the impressive results. The warm spices like cinnamon, cloves, and nutmeg create such a cozy, inviting flavor that reminds me of autumn gatherings. With just 30 minutes of prep and about an hour and a half in the oven, you'll have a stunning cake with a buttery caramel topping that everyone will ask for the recipe for.
Ella x
Ingredients
- 22 cups all-purpose flour
- 11 teaspoon ground cinnamon
- 11 teaspoon ground cloves
- 11 teaspoon ground nutmeg
- 11 teaspoon baking soda
- 11 teaspoon baking powder
- ½ teaspoon salt½ teaspoon salt
- 11 ½ cups white sugar
- 11 cup butter
- 33 eggs, beaten
- 11 cup buttermilk
- 11 cup chopped fresh figs
- 11 cup chopped pecans
- ½ cup butter½ cup butter
- ½ cup white sugar½ cup white sugar
- ½ cup evaporated milk½ cup evaporated milk
- ½ teaspoon baking soda½ teaspoon baking soda
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
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