If you have the good fortune to have a fig tree or know someone who has a fig tree or know someone who has canned figs and is willing to share; consider yourself blessed.
Stephanie’s mother puts up figs every year from the fig tree she lovingly tends to throughout the year. Figs are delicious on toast, English muffins slathered with butter, served with pork tenderloin, over vanilla ice cream. We could go on.
If a cake could feel like a warm, grandma hug; this cake would be it. This fig cake is super moist, has a slight fig newton essence, and comes from a Louisiana community cookbook. Fig preserves from the grocery store can be used in this recipe but we recommend home-made fig preserves if you can get your hands on them. The icing we used has Bourbon whiskey in it so you can eliminate the Bourbon or substitute apple juice if serving to children.
- 2 cups flour
- 2 cups sugar
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp salt
- 3 eggs beaten
- 1 cup vegitable oil
- 1 tsp vanilla
- 1 cup buttermilk if buttermilk is not available, combine 1 Tbs. white vinegar with 1 cup milk
- 1 cup fig preserves
- 1 cup pecans chopped
- Sift together dry ingredients
- Mix oil, eggs, vanilla and buttermilk. Combine with fig preserves. If using whole fig preserves, mash the figs with a fork before combining with wet ingredients.
- Mix in dry ingredients and add nuts.
- Grease a 9x13 pan and pour in batter. Bake at 325 degrees for 1 hour and 15 minutes. Check with a toothpick at 1 hour and 5 minutes. If toothpick comes out clean, remove and let cool on a rack.
Maple Bourbon Cream Cheese Icing
- 8 oz cream cheese softened
- 1/2 cup powedered sugar
- 3 Tbs Burbon whiskey
- 1/2 tsp maple extract
- 1/4 tsp vanilla extract
- Using a stand or hand mixer, beat cream cheese and sugar until smooth.
- Add remaining ingredients and beat until well combined and smooth.
- Refridgerate until ready to serve.