Fig Preserves Cake
Delight in the rustic charm of a homemade Fig Preserves Cake, a dessert that combines nostalgic flavors with a moist, tender crumb. This Southern-inspired cake showcases the rich sweetness of fig preserves, beautifully complemented by warm spices like cinnamon and nutmeg. Buttermilk adds a subtle tang, ensuring a perfectly balanced sweetness in every bite, while optional chopped pecans or walnuts contribute a delightful crunch. Baked to golden perfection and optionally dusted with powdered sugar, this cake is a stunning centerpiece for any occasion, from family gatherings to holiday celebrations. With its simple preparation and indulgent flavor, this fig preserves cake is destined to become a timeless favorite. Keywords: fig preserves cake, Southern dessert, moist cake recipe, easy cake with figs, holiday baking ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Unsalted butter
- 3 large Eggs
- 1 cup Fig preserves
- 1 cup Buttermilk
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.75 cup Chopped pecans or walnuts (optional)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C) and grease and flour a 9-inch round or bundt cake pan.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the fig preserves and vanilla extract until evenly combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
Fold in the chopped pecans or walnuts, if using.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If desired, dust the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
3870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 2974 mg | 129% | |
| Total Carbohydrate | 726.9 g | 264% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 474.6 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 613 mg | 47% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1587 mg | 34% | |
*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.
