My mom and dad had a huge fig tree when I was growing up. It’s still there to this day. They loved them straight off the tree and mama would make fig preserves every year. I really can’t remember if I ever tried a fig back then or if I just insisted that I didn’t like them because I didn’t want to eat them. I was convinced I didn’t like them though because the first fig I remember eating was 4 years ago. I remember it, because it’s when we moved back to Georgia. Wow, I had no idea…they are fabulous!
Still, I had never cooked with figs until this year. I made a fig pie last week and attempted to make fig preserves. I found a recipe, and knowing how to follow directions, (most of the time, just don’t confirm this with Greg), I went to work. I did exactly as directed but I almost ruined the figs. The sugar and water mixture started to burn so I quickly scooped the figs out and abandoned all fig preserve plans.
When I saw this recipe I immediately thought of my cooked figs. This rich cake is moist with just a hint of spices. The texture reminds me of banana bread. The caramel glaze is wonderful! I’m not going to lie, once I turned the cake out of the pan I scrapped out every bit of the caramel glaze still in the pan and ate it like candy! Don’t just take my word for it though, our friend Jimmy said it was the best cake he’s ever had!
- 3 eggs, room temperature
- 1 c. buttermilk
- 1 c. canola oil
- 1½ c. sugar
- 2 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground allspice
- 1 c. pecans or walnuts, finely chopped
- 1½ c. canned figs, drained and coarsely chopped
- 1 tsp. vanilla extract
- Glaze, recipe follows
- Preheat oven to 350 degrees. Grease and flour a tube pan and set aside.
- Mix the eggs, buttermilk, oil, and sugar until well blended. Add the flour, baking soda, salt, ground cinnamon, and ground allspice, mix well. Stir in the nuts, figs, and vanilla.
- Pour into prepared pan and bake for 50 - 55 minutes.
- Start the glaze on stovetop during the last 10-15 minutes of baking time. Pour the glaze over the hot cake while still in the cake pan. Return to the oven for several minutes until hot bubbly.
- ½ c. buttermilk
- 1 c. sugar
- ¾ c. unsalted butter
- ½ tsp. baking soda
- Combine all glaze ingredients in a large saucepan and cook over medium high heat until the sauce reaches the soft ball stage or 240 degrees on a candy thermometer.