FRESH FIG CAKE
This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice.
Provided by Karin Christian
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
- In a medium bowl, sift together flour, salt and baking powder. Set aside.
- In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
- Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
- To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 71.7 g, Cholesterol 39.8 mg, Fat 6.9 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 4 g, Sodium 357.1 mg, Sugar 45.6 g
FIG SPICE CAKE
This is a delicious fig cake.
Provided by dakota kelly
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Place the stewed figs into a saucepan, cover with water, and simmer on low heat for about 5 minutes. Drain and cool, reserving 1/2 cup of the liquid.
- Cut the figs into 1/4 inch cubes; set aside. In a medium bowl, combine the reserved fig liquid and buttermilk; set aside. Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves; set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk mixture. Stir in the chopped figs and walnuts. Pour into prepared 10 inch tube pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan 15 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 41.6 g, Cholesterol 38.8 mg, Fat 11.7 g, Fiber 4.3 g, Protein 4.3 g, SaturatedFat 4.4 g, Sodium 268.4 mg, Sugar 28.2 g
LEMON-FIG CAKE
Olive oil has a subtle fruitiness that works surprisingly well in desserts, especially in our Lemon-Fig Cake. You can substitute vegetable oil in this recipe, but the flavor will not be the same.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch tart pan with a removable bottom (or a cake pan lined with parchment paper) with oil; set aside.
- In a medium bowl or liquid measuring cup, whisk together oil, milk, and egg; set aside. In a large bowl, whisk together flour, sugar, baking powder, and salt; add milk mixture, and stir with a rubber spatula just until smooth (do not overmix). Gently fold in figs and lemon zest.
- Spread batter in prepared pan; set pan on a rimmed baking sheet. Bake until golden and a toothpick inserted in center comes out clean, 35 to 40 minutes.
- Cool in pan 15 minutes before unmolding cake onto a wire rack to cool completely. To serve, cut into wedges.
Nutrition Facts : Calories 384 g, Fat 15 g, Fiber 4 g, Protein 5 g
STRAWBERRY FIG SAUCE ON POUND CAKE
Make this quick and tasty fruit sauce all year long -- you can always find frozen strawberries and dried figs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring figs, wine, and 1/2 cup water to a boil. Cover pan; remove from heat. Let stand until figs begin to soften, 5 to 10 minutes.
- Meanwhile, in a blender, puree strawberries, sugar, and salt until smooth. Push through a fine-mesh sieve into fig mixture in saucepan.
- Bring mixture to a boil, reduce to medium-low; simmer until sauce has thickened and figs are tender, 5 to 10 minutes.
- To serve, divide cake among four serving plates; top with sauce.
FIG POUND CAKE
I love nibbling on dried figs. Found this recipe in an old cookbook and thought, why not. Must say I substituted half of the butter for applesauce to cut down on fat.
Provided by Chef Dudo
Categories Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Butter and flour an 8 x 4 x 2-inch loaf pan.
- Sieve flour, cornmeal vanilla sugar and salt in a bowl.
- Put butter in a bowl and beat.
- Slowly add the sugar; blend well.
- Add eggs to butter mixture, two at a time, and beat until light.
- (If you use applesauce, add it in between the eggs).
- Add flour mixture alternately with milk.
- Beat until smooth.
- Stir in figs and nuts.
- Spoon into greased loaf pan.
- Bake about 45 minutes, or until a wooden pick comes out clean when inserted in the center.
- Cool on a rack.
Nutrition Facts : Calories 5416.4, Fat 265.8, SaturatedFat 131.4, Cholesterol 1562.6, Sodium 2958.3, Carbohydrate 708.1, Fiber 29.8, Sugar 410.1, Protein 82.5
FIG AND ALMOND CAKE
Figs are baked into an almond batter for this rustic cake to have with coffee or tea. With figs, ripeness is everything. A ripe fig (the object of your desire) is soft, yielding, beginning to crack, nearly wrinkled. When you cut into it, the flesh is bright and juicy and the taste is ethereal.
Provided by David Tanis
Categories dessert
Time 1h
Yield 1 9-inch cake
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Butter a 9-inch fluted tart pan or pie pan; set aside. Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine.
- In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
- Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter. Sprinkle figs with sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.
FIG PRESERVE CAKE
Ok folks,run and grab those fig preserves that you have sitting in the cupboards and get to cooking,if you wait till Christmas to make this cake you will slap yourself because it is the best cake I have ever eaten,and you will think so too after you make it!!Got this recipe from mom who has been making it for years.
Provided by ngdarlen
Categories Dessert
Time 1h15m
Yield 1 10inch cake
Number Of Ingredients 18
Steps:
- Combine first 8 ingredients in a large mixing bowl;add oil and eggs,beating well at medium speed with electric mixer.
- Add buttermilk and vanilla,beating well.
- Stir in preserves and pecans or walnuts.
- Pour batter into a greased and floured 10 inch tube pan.
- Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes;remove from pan and place on serving platter.
- Pour buttermilk glaze over cake while both are still warm.
- BUTTERMILK GLAZE.
- Melt 1 tablespoon real butter in saucepan over low heat,add the buttermilk and the powdered sugar and heat till dissolved,then add 1 teaspoon vanilla extract.
- If the glaze is to thin or thick add powdered sugar or more buttermilk accordingly till you get the consistency you like.
Nutrition Facts : Calories 6476.9, Fat 289.5, SaturatedFat 46.3, Cholesterol 600.8, Sodium 3176.8, Carbohydrate 920.7, Fiber 17.9, Sugar 651.6, Protein 61.5
THE MOST ADAPTABLE ONE-BOWL CORNMEAL POUNDCAKE
Is it cake time yet? Cake is comforting in a way that a tart or cookies are not, and this is especially true of loaf cakes, which you can convince yourself is just like bread. Slices of it fit in the toaster, so really, what's the difference? This citrus-scented cornmeal number is endlessly adaptable - use whatever fat you have on hand, dairy or light, bright flavoring you have on hand - and requires just one bowl. It's wonderful in slices, but extra nice toasted and buttered for breakfast.
Provided by Melissa Clark
Categories breakfast, cakes, dessert
Time 1h
Yield 1 (9-inch) loaf
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)
- In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)
- Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.
- Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.
- Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.
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