Best Old Fashioned Fig Preserve Cake Buttermilk Glaze Recipes

FIG PRESERVE CAKE WITH BUTTERMILK GLAZE

Steps:

• Fig Cake: In a large glass bowl combine the sugar, flour, soda, salt, nutmeg, cinnamon, allspice and cloves. Add the oil and mix well. Add the eggs. Mix. Add the buttermilk and vanilla, mixing completely. Stir in the figs and pecans.
• Pour the batter into a greased floured 10-inch tube pan.
• Bake in a preheated 350 degrees oven for 1 hour and 15 minutes. Let cool 10 minutes and remove from pan. While it's baking, prepare the glaze.
• Buttermilk Glaze: Combine the buttermilk, 1/2 cup sugar, baking soda, cornstarch and margarine in a medium saucepan. Bring to a boil and remove from heat.
• Cool slightly and add in the vanilla. While mixture is warm, pour over the slightly cooled cake.

FIG CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon baking soda in 2 teaspoons hot water; set aside.
• In a large bowl, beat eggs with electric mixer until thick and lemon colored. Beat in 1 1/2 cups sugar and 1 cup oil. Combine buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture. Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan.
• Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.
• To make Buttermilk Icing: In a heavy saucepan, combine 1 cup sugar, 1/2 cup buttermilk, 1/2 teaspoon baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F/ 115 degrees C). Remove from stove and stir in vanilla. Pour over warm cake.

FIG PRESERVE CAKE

Steps:

• 1. Combine eggs,oil,suger and buttermilk until well blended. Trim stems off figs and cut up figs and put in food processor or blender with fig juice. Mix well. Then add to buttermilk mixture. Sift flour,cinnamon,allspice,cloves,nutmeg,bakingsoda and salt. Add to buttermilk mixture. Add nuts. Cook in a greased floured tube pan in a 350% oven for 1 hr. and 10 minutes. Test when done with toothpick.
• 2. I cook my figs in a pot ( For every two cups of fresh figs, Put 3/4 cup of sugar ) and a little bit of water until they change color. Put them in a sterilized jar and processed for 10 min. In a stock pot of hot water. Pull them out, and let them cool. And then they are sealed. Then you may open a jar the next day and use it. ( scoop some figs out, cut them up, put them in a chopper,grined them up with the fresh figs juice. ) Then make the cake !
• 3. Caramel Glaze--- 4 Tablespoons-Butter, 1/4 cup-light brown sugar, 1/4 cup-granulated sugar, 1/2 cup-heavy whipping cream.
• 4. In a sauce pan over medium-low heat, melt the butter, stir in sugars, cook mixture while stirring 1 minute or until bubbly. Stir in the heavy cream and bring to a boil. Cook the mixture stirring constantly for 2 minutes. Remove from heat and cool slightly. Spoon the glaze over a completely cooled cake.

FIG PRESERVE CAKE

Steps:

• Preheat the oven to 325 °F. Grease or spray with cooking spray a 13×9 inch baking pan.
• Sift the flour, salt, baking soda, and sugar in a large mixing bowl. Add the oil and beat well with a mixer. Add the eggs and beat until well blended. Continue to beat, gradually adding the buttermilk. Add the fig preserves, nuts, vanilla, and butter flavoring and mix well. Pour into the prepared pan.
• Bake for 45 minutes. Prepare the sauce while the cake is baking, and pour over the cake immediately after taking it out of the oven.
• Melt the butter in a small saucepan. Stir in the sugar, corn syrup, vanilla, buttermilk, and baking soda. Bring to a boil and boil for 3 minutes.
• Serve the cake warm or cooled. Store this cake covered and in the refrigerator.

OLD FASHIONED FIG PRESERVE CAKE

Steps:

• 1. Combine dry ingredients, add oil and eggs, beat well; add buttermilk and vanilla, mixing thoroughly. Stir in preserves and pecans. Pour into greased and floured bundt pan and bake at 350 degrees for approximately 1 hour or until done. Cool in pan 10 minutes then remove. Pour warm buttermilk glaze over warm cake.
• 2. Buttermilk glaze: Combine first 5 ingredients in a saucepan; bring to a boil, and remove from heat, add vanilla.

FIG PRESERVE CAKE

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.

FIG PRESERVES CAKE

Steps:

• Combine first 8 ingredients in a large mixing bowl; add oil and eggs, beating at medium speed with an electric mixer until blended.
• Add buttermilk and vanilla, beating well.
• Stir in preserves and pecans.
• Pour batter into a greased and floured 10-inch tube pan.
• Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
• Cool in a pan on a wire rack 10 minutes.
• Remove from pan and place on a serving plate.
• Pour buttermilk glaze over cake while both are still warm.
• For Buttermilk Glaze: Bring sugar, baking soda, buttermilk, butter and corn syrup to a boil in a Dutch oven over medium heat.
• Boil 4 minutes, stirring constantly until glaze is golden.
• Remove from heat, stir in vanilla.
• Cool slightly.
• Yield: 1/2 cups.