Fig Cake I

This moist fig cake is studded with pecans, flavored with a trio of warm spices, and topped with a sweet, decadent glaze that'll make you say, "Yum!"

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 352 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 cup butter
• ½ cup white sugar
• 1 teaspoon baking powder
• ½ cup butter
• 1 cup chopped pecans
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• ½ cup evaporated milk
• 1 cup buttermilk
• 3 eggs, beaten
• 1 cup chopped fresh figs
• 0.5 teaspoon salt
• 1.5 cups white sugar

Recipe Instructions

Step 1

Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch dish.

Step 2

Make the cake: Mix flour, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt together in a bowl.

Step 3

Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Stir in eggs. Beat in flour mixture alternately with buttermilk, mixing just until incorporated. Fold in figs and pecans. Pour batter into the prepared pan.

Step 4

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from the oven and let cool, about 30 minutes.

Step 5

Meanwhile, make the glaze: Combine butter, sugar, evaporated milk, and baking soda in a large saucepan. Bring to a boil, stirring until sugar is dissolved. Continue to cook, without stirring, until the mixture turns brown and measures 240 degrees F (115 degrees C); a small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed onto a flat surface.

Step 6

Pour into a small bowl and beat until it thickens to a spreading consistency. Quickly spread icing onto the cooled cake.