Fig Preserve Cake
Indulge in the rustic charm of a homemade Fig Preserve Cake, a delightful dessert bursting with warm spice and earthy sweetness. This easy-to-make cake combines pantry staples like all-purpose flour, cinnamon, and nutmeg with rich fig preserves and crunchy pecans or walnuts, creating a moist and tender crumb that’s irresistibly flavorful. Buttermilk and a touch of vanilla extract elevate the batter with a creamy tang, while a light dusting of powdered sugar adds a hint of elegance. Perfect for any occasion, this cake is ready in under an hour and pairs beautifully with whipped cream or vanilla ice cream for a truly indulgent treat. Whether served at a holiday table or enjoyed with an afternoon cup of tea, this fig preserve cake is a timeless, crowd-pleasing favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.5 teaspoons Nutmeg
- 0.5 teaspoons Salt
- 0.5 cup Vegetable oil
- 3 units Large eggs
- 1 cup Buttermilk
- 2 teaspoons Vanilla extract
- 1 cup Fig preserves
- 0.5 cup Chopped pecans or walnuts
- 1 tablespoon Unsalted butter (for greasing pan)
- 0.25 cup Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a bundt pan with unsalted butter and lightly dust with flour. Set aside.
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, nutmeg, and salt until well combined.
In a separate medium-sized bowl, whisk together the vegetable oil, eggs, buttermilk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined (do not overmix).
Fold in the fig preserves and chopped pecans or walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared pan and spread it out evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.
Once the cake has cooled, dust it lightly with powdered sugar, if desired, before serving.
Slice and enjoy as is, or pair it with whipped cream or a scoop of vanilla ice cream for an extra treat!
Nutrition Facts
Calories |
4145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.1 g | 233% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 2971 mg | 129% | |
| Total Carbohydrate | 595.8 g | 217% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 389.7 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 589 mg | 45% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1419 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
