Moist Fig Preserves Cake With Caramel Glaze
This moist, delicious cake is made with fig preserves, or fig jam, and chopped pecans. It is finished off with a caramel glaze which takes about 3 minutes to make. This cooked glaze with buttery caramel flavor is a decadent addition that is well worth it, but you can alternatively dust the cake with sifted powdered sugar and serve it with the glaze for drizzling. For a sweet touch, add a few sliced fresh figs, if they're in season, to the dessert plates.
Ingredients
- 2 cup all-purpose flour
- 1 1/2 cup packed light brown sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 cup unsalted butter, melted
- 1/2 cup vegetable oil
- 3 pic large eggs
- 1 cup buttermilk
- 2 teaspoon pure vanilla extract
- 1 cup fig preserves, or jam
- 1 cup coarsely chopped pecans
Instructions
- First, gather all of the necessary ingredients for the recipe. Begin preheating your oven to 325 F.
- Next, generously grease and flour your baking pan of choice. Be sure to cover every nook and cranny thoroughly.
- In a mixing bowl, combine the flour, light brown sugar, baking soda, salt, and an assortment of spices. Stir the mixture until all ingredients are thoroughly blended. Add the melted butter and vegetable oil to the mixture, and beat the combination together until fully blended.
- In a separate bowl, whisk the eggs until they are well-beaten. Add these eggs to the first mixture, and continue to beat everything together until the ingredients are fully combined.
- Add in the buttermilk and vanilla, and continue to beat everything together until the batter is smooth and consistent.
- Finally, add in the fig preserves and chopped pecans. Stir the ingredients together thoroughly to ensure they are blended evenly.
- Carefully pour the batter into the prepared baking pan, and bake the cake for approximately 55-60 minutes. Once done, test the cake's center by inserting a toothpick or skewer. If it comes out clean, the cake is ready.
- Allow the cake to cool in the pan on a rack for 10 minutes. Next, slide a knife around the sides of the cake to ensure that it is not sticking, and carefully invert the pan onto a cake plate. Allow the cake to cool completely before serving.
Notes
Nutrition Information:
- 24g Fat
- 51gCarbs
- 4g Protein
