Best 6 Fig Cake Ii Recipes
Within the realm of confectionery delights, the fig cake holds a prominent position with its exquisite taste and unique blend of textures. This tantalizing treat, also known as "fig cake II," has captured the hearts and taste buds of many with its rich history and diverse interpretations across cultures. From its humble origins as a cherished dessert to its modern-day variations that incorporate innovative flavors and techniques, the fig cake has stood the test of time, remaining a beloved classic in the vast tapestry of culinary creations.
Here are our top 6 tried and tested recipes!
FIG CAKE II
This is a very moist cake that doesn't last long in my house. For a different taste, toast the pecans slightly. Dates can be substituted for figs to make a date cake.
Provided by Patsy
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 1h45m
Yield 16
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon baking soda in 2 teaspoons hot water; set aside.
- In a large bowl, beat eggs with electric mixer until thick and lemon colored. Beat in 1 1/2 cups sugar and 1 cup oil. Combine buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture. Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan.
- Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.
- To make Buttermilk Icing: In a heavy saucepan, combine 1 cup sugar, 1/2 cup buttermilk, 1/2 teaspoon baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F/ 115 degrees C). Remove from stove and stir in vanilla. Pour over warm cake.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 48.8 g, Cholesterol 43.4 mg, Fat 22.8 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 322.5 mg, Sugar 35 g
FIG CAKE II
This is a very moist cake that doesn't last long in my house. For a different taste, toast the pecans slightly. Dates can be substituted for figs to make a date cake.
Provided by Allrecipes Member
Categories Fig Desserts
Time 1h45m
Yield 16
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon baking soda in 2 teaspoons hot water; set aside.
- In a large bowl, beat eggs with electric mixer until thick and lemon colored. Beat in 1 1/2 cups sugar and 1 cup oil. Combine buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture. Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan.
- Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.
- To make Buttermilk Icing: In a heavy saucepan, combine 1 cup sugar, 1/2 cup buttermilk, 1/2 teaspoon baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F/ 115 degrees C). Remove from stove and stir in vanilla. Pour over warm cake.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 48.8 g, Cholesterol 43.4 mg, Fat 22.8 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 322.5 mg, Sugar 35 g
FIG CAKE II
This is a very moist cake that doesn't last long in my house. For a different taste, toast the pecans slightly. Dates can be substituted for figs to make a date cake.
Provided by Allrecipes Member
Categories Fig Desserts
Time 1h45m
Yield 16
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon baking soda in 2 teaspoons hot water; set aside.
- In a large bowl, beat eggs with electric mixer until thick and lemon colored. Beat in 1 1/2 cups sugar and 1 cup oil. Combine buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture. Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan.
- Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.
- To make Buttermilk Icing: In a heavy saucepan, combine 1 cup sugar, 1/2 cup buttermilk, 1/2 teaspoon baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F/ 115 degrees C). Remove from stove and stir in vanilla. Pour over warm cake.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 48.8 g, Cholesterol 43.4 mg, Fat 22.8 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 322.5 mg, Sugar 35 g
FIG CAKE II
This is a very moist cake that doesn't last long in my house. For a different taste, toast the pecans slightly. Dates can be substituted for figs to make a date cake.
Provided by Allrecipes Member
Categories Fig Desserts
Time 1h45m
Yield 16
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon baking soda in 2 teaspoons hot water; set aside.
- In a large bowl, beat eggs with electric mixer until thick and lemon colored. Beat in 1 1/2 cups sugar and 1 cup oil. Combine buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture. Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan.
- Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.
- To make Buttermilk Icing: In a heavy saucepan, combine 1 cup sugar, 1/2 cup buttermilk, 1/2 teaspoon baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F/ 115 degrees C). Remove from stove and stir in vanilla. Pour over warm cake.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 48.8 g, Cholesterol 43.4 mg, Fat 22.8 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 322.5 mg, Sugar 35 g
FIG CAKE II
This is a very moist cake that doesn't last long in my house. For a different taste, toast the pecans slightly. Dates can be substituted for figs to make a date cake.
Provided by Allrecipes Member
Categories Fig Desserts
Time 1h45m
Yield 16
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon baking soda in 2 teaspoons hot water; set aside.
- In a large bowl, beat eggs with electric mixer until thick and lemon colored. Beat in 1 1/2 cups sugar and 1 cup oil. Combine buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture. Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan.
- Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.
- To make Buttermilk Icing: In a heavy saucepan, combine 1 cup sugar, 1/2 cup buttermilk, 1/2 teaspoon baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F/ 115 degrees C). Remove from stove and stir in vanilla. Pour over warm cake.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 48.8 g, Cholesterol 43.4 mg, Fat 22.8 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 322.5 mg, Sugar 35 g
UPSIDE-DOWN FRESH FIG CAKE
Another appealing fig recipe from The Times-Picayune. Our area is full of fig trees - heavy with fruit not yet ripe. Many folks do not even eat their figs anymore! I am glad to help them out!! The article noted that dried figs reconstituted with hot water can be substituted if fresh figs are not available.
Provided by Busters friend
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch cake pan with 2-inch sides. Line the bottom of the pan with parchment paper and butter the parchment.
- In a small saucepan over medium-low heat or in the microwave, melt 4 tablespoons of the butter. Stir in the brown sugar and honey until smooth. Pour the sauce into the prepared cake pan. Arrange the figs, cut sides down, in concentric circles over the sauce. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. In another bowl, with an electric mixer on medium speed, beat the remaining 8 tablespoons butter with sugar and vanilla until lightened in color and texture, 2 to 3 minutes. Add the eggs 1 at a time, beating until well combined after each. Beating on low speed just until combined after each addition, add dry ingredients in 3 parts, alternating with the milk in 2 parts. Spoon the batter evenly over the figs.
- Bake the cake until golden and a skewer inserted in the center comes out clean, 45 to 55 minutes. Transfer the cake to a rack and cool in the pan for 50 minutes.
- Run a thin knife around the sides of the pan to loosen. Place a serving platter on top of the pan and invert the cake. Gently lift off the pan and remove the parchment paper. Spoon over the cake any of the sauce that has run off, and serve warm.
Tips:
- Use fresh, ripe figs. This will ensure that your cake is moist and flavorful.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake at the right temperature. If the oven is too hot, the cake will brown too quickly and the inside will be undercooked. If the oven is too cool, the cake will take too long to bake and it may be dry.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.
Conclusion:
Fig cake is a delicious and versatile dessert that can be enjoyed all year round. With its moist texture, sweet flavor, and beautiful presentation, fig cake is sure to be a hit with your family and friends. So next time you're looking for a special treat, be sure to give fig cake a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
