Buttermilk Fig Cake Recipe

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Ingredients

  • 2 cups  all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 2 large egg whites
  • 1 1/2 cups sugar
  • 1 tablespoon vegetable oil
  • 3 jars (2 1/2 oz) prune baby food
  • 2/3 cup low-fat buttermilk
  • 1 teaspoon  vanilla extract
  • 1 can (17 oz) figs in heavy syrup — drained and chopped
  • 1/3 cup pecans — chopped
  • Cooking spray

Buttermilk Glaze

  • 1/2 cup sugar
  • 1/4 cup low-fat buttermilk
  • 1 tablespoon  stick margarine
  • 1 1/2 teaspoons  cornstarch
  • 1/4 teaspoon  baking soda
  • 1 1/2 teaspoons  vanilla extract
  1. Preheat oven to 350 degrees F.
  2. Combine first 7 ingredients; stir well, and set aside. Beat eggs and egg whites at high speed of a mixer until blended. Add sugar, oil, and baby food; beat well.
  3. Add flour mixture to egg mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla. Fold in figs and pecans.
  4. Pour into a 9-inch springform pan coated with cooking spray. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Let cake cool in pan on a wire rack. Spoon Buttermilk Glaze over cooled cake.

Buttermilk Glaze Instructions

  1. Bring first 5 ingredients to a boil in a small saucepan.
  2. Remove from heat; let cool. Stir in vanilla. Yield 2/3 cup.

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