Friday, March 9, 2012

Southern or Northern? Fig Cake

The late night baker wanted to bake something with the large jar of fig preserves I received as a gift.

I found so many mouth watering recipes calling themselves "Southern" fig cakes.

I guess what makes a cake "Southern" is the buttermilk?
That seems to be the main ingredient in all these beautiful sweet cakes.

We have plenty of fig trees in New Jersey and there are tons of fig trees in California, so I am going with the buttermilk theory. If you have a better answer, let me know.

I used a jar of fig preserves, as called for, along with chopped dried Calimyrna figs, and of course I substituted the cup of vegetable oil for a cup of olive oil.

This cake was delicious.

What else can I say, except I wonder what it would be like if it were a "Northern" fig cake?

Southern Fig Cake (adapted from many recipes when I googled "Southern Fig Cake"):

1 1/2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup vegetable oil (I used a mild olive oil)
3 eggs
1 cup buttermilk
1 tablespoon vanilla extract
1 cup fig preserves, chopped
1/2 cup dried figs, chopped
1/2 cup chopped pecans

Combine dry ingredients in a large mixing bowl; add oil, beating well.
Add eggs, and beat well; then add buttermilk and vanilla, mixing thoroughly.
Stir in preserves and pecans.
Pour batter into a greased and floured 10-inch tube or bundt pan; bake at 350F° for 1 hour and 15 minutes.

Cool in pan 10 minutes; remove from pan.

Most of the cakes called for a buttermilk glaze, but I stuck to my East Coast roots and sprinkled the cake with only a dusting of confectioners sugar.

Enjoy y'all!


lisa is cooking said...

I have figs on my mind today. I'm going to be baking a fig bread or pound cake kind of thing. That recipe does call for buttermilk, so maybe it's a southern fig bread.? The preserves plus chopped dried figs sound great in your cake!

Anonymous said...

TGIF - hope a nice cold Moscow Mule's waiting for you at day's end! :0)

Stacey Snacks said...

Anonymous (DC), the Moscow Mule may have to wait until next weekend! Looking forward to it! xo

Anonymous said...

Good grief! A Moscow Mule! We drank them in their first incarnation, light years ago. Icy copper mugs, as I recall. Or have I gone daft?


Anonymous said...

Hm. Wikipedia says they were invented in 1941. No, we didn't drink them then.

But it was early on, in beach resorts like Balboa Island and South Laguna.

Stacey Snacks said...

This post is about fig cakes! Not Moscow Mules, however, if you want to continue the conversation.......

My friend Dave makes them on the rocks with fresh lime, vodka and ginger BEER, not ginger-ale. LOVE THEM. I first had one in Philly. No more copper mugs though, sad.

Have a nice weekend!

Jersey Girl Cooks said...

I love how the cake looks so moist. Definitely bookmarking to try it as i love figs.

Joanne said...

I guess pecans are also southern? But wherever this cake comes from, it sounds delicious!

Ciao Chow Linda said...

If only I hadn't given up cakes and cookies for Lent, I'd be making this asap. The spices sound perfect with the figs.

tasteofbeirut said...

I have been eyeing a jar of fig preserves and this would be a great cake to make with what is left of it!

Anonymous said...

I collect vintage tins, garage sailing on eBay today, saw THIS, couldn't resist -

Anonymous said...

How great is that tin? Thanks. Stacey

Oui, Chef said...

I've got a jar of fig preserves that would be perfect for making this cake. Bet its awesome with tea!

vegobsessionchick said...

Your photos and your food looks amazing!
I love figs too!