When I saw fresh figs in the grocery yesterday, I got so excited as that meant it was time to make my Fresh Fig Bundt Cake, one of my favorite new recipes from my arhtitis cookbook. Also, diabetic-friendly and high in potassium and fiber, this moist lucious cake has it all! (didabetic-friendly recipes are indicated by “D” in book).
Now, if you are one of those that turn up your nose to fresh figs, this cake will instantly change your mind. The recipe is from Eating Well to Fight Arthritis and I honestly couldn’t wait to include this recipe in a cookbook to share with you. Fresh figs are persihable so they say 90% are made into dried figs. A fresh fig is lusciously sweet with a slight crunch making them unique and delcious. You may use dried figs or dates, however, this is one of those recipes that fresh is best. So, go to the grocery and pick up figs and if you like pizza, you will really enjoy Fig, Caramelized Onion, Prosciutto and Goat Cheese Pizza with my cookbook, Too Hot in the Kitchen
Fresh Fig Cake
I look forward to fig season to make this incredibly moist cake (we couldn’t quit eating it), and even if you’re not a fig fan, you will be a huge fan of this cake, I promise. No fuss-you don’t even have to peel figs!
Makes 20 servings
1/3 cup canola oil
1 1/2 cups sugar
1 teaspoon vanilla extract
1 egg white
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 cup buttermilk
1 cup coarsely chopped fresh figs, stems removed
1/2 cup chopped pecans
Glaze (see recipe)
1. Preheat oven 350°F. Coat Bundt pan with nonstick cooking spray.
2. In mixing bowl, cream oil, sugar, and vanilla. Add eggs and egg white, one at a time, beating well after each addition until creamy.
3. In small bowl, combine flour, baking soda, and cinnamon. Add flour mixture to sugar mixture, alternating with buttermilk and ending with flour. Beat after each addition.
4. Stir in figs and pecans. Bake 40-45 minutes, until top springs back when touched. Let cake cool 10 minutes, then invert onto serving plate. Pour Glaze (recipe follows) over hot cake.
1/4 cup sugar
2 teaspoons light corn syrup
1 tablespoon butter
1/4 cup buttermilk
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
1. In small nonstick pot, combine all ingredients except vanilla and bring to boil 4 minutes over medium heat, stirring constantly. Add vanilla and pour over hot cake.
Nutritional information per serving
Calories 194, Protein (g) 3, Carbohydrate (g) 30, Fat (g) 7, Calories from Fat (%) 32, Saturated Fat (g) 1, Dietary Fiber (g) 1, Sugar (g) 20, Cholesterol (mg) 21, Sodium (mg) 111 Diabetic Exchanges: 2 other carbohydrates, 1 ½ fat
Terrific Tidbit: I used fresh figs but fresh dates may also be used. If using dried figs, it might not be quite as moist, but I am sure as good.