Fig Cake I
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Description
A cake that makes your whole house smell good.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups white sugar
- 1 cup butter
- 3 eggs, beaten
- 1 cup buttermilk
- 1 cup chopped fresh figs
- 1 cup chopped pecans
- ½ cup butter
- ½ cup white sugar
- ½ cup evaporated milk
- ½ teaspoon baking soda
Directions
- 1. Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch pan. Mix together the flour, cinnamon, cloves, nutmeg, 1 teaspoon baking soda, baking powder and salt. Set aside.
- 2. In a large bowl, cream together 1 cup butter and 1 1/2 cup sugar until light and fluffy. Stir in the eggs. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Fold in the chopped figs and pecans.
- 3. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- 4. To make the icing: In a large saucepan, mix together butter, sugar, evaporated milk and baking soda. Bring to a boil, stirring until sugar is dissolved. Then cook without stirring until the mixture turns brown, or until it reaches the soft ball stage on a candy thermometer (234 degrees F - 115 degrees C). Cool to lukewarm (110 degrees F). Pour into a small bowl and beat until it thickens to spreading consistency. Quickly spread icing onto the cooled cake.
Nutrition Facts
serving: 1 - 9x13 inch pan
calories: 349.2 kcal
carbohydrates: 37.2 g
protein: 4.2 g
saturated fat: 10.8 g
cholesterol: 74.2 mg
sodium: 332.5 mg
fiber: 1.4 g
sugar: 25.5 g