Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Fig Cake




Source of Recipe


Southern Living, DECEMBER 1999






Recipe Introduction


A delicious twist on our favorite Hummingbird Cake, this recipe is so simple to make you won't believe you started from scratch. Super-moist cake layers, flavored with fig preserves and a sprinkling of holiday spice, are paired with cream cheese frosting for an irresistible treat.





List of Ingredients



• 3 large eggs
  
• 1 cup sugar
  
• 1 cup vegetable oil
  
• 1/2 cup buttermilk
  
• 1 teaspoon vanilla extract
  
• 2 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1 teaspoon salt
  
• 1 teaspoon ground cinnamon
  
• 1/2 teaspoon ground cloves
  
• 1/2 teaspoon ground nutmeg
  
• 1 1/2 cups fig preserves
  
• 1/2 cup applesauce
  
• 1 cup chopped pecans, toasted
  
• Cream Cheese Frosting
  
• Garnishes: dried figs, fresh raspberries, fresh mint sprigs
  






Instructions



1. Beat first 3 ingredients at medium speed with an electric mixer until blended. Add buttermilk and vanilla; beat well.
   
2. Combine flour and next 5 ingredients; gradually add to buttermilk mixture, beating until blended. Fold in fig preserves, applesauce, and toasted pecans. (Batter will be thin.) Pour batter into 2 greased and floured 8-inch round cakepans.
   
3. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
   
4. Spread Cream Cheese Frosting between layers and on top and sides of cake. Store in refrigerator. Garnish, if desired.
   






Final Comments


1 (2-layer) cake

Note: For testing purposes only, we used Braswell's Pure Fig Preserves. Coarsely chop figs, if necessary.

Cream Cheese Frosting

1 1/2 (8-ounce) packages cream cheese, softened
5 tablespoons butter, softened
2 teaspoons vanilla extract
2 cups powdered sugar

Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed just until blended. (Do not overbeat, or frosting will be too thin.)