Now, if you are one of those that turn up your nose to fresh figs, this Fresh Fig Cake will instantly change your mind. The recipe is from Eating Well to Fight Arthritis. I honestly couldn't wait to include this recipe in one of my cookbooks. Actually, lots of people have asked me for fresh fig recipes.
| Servings 20 servings |
Ingredients
- 1/3 cup canola oil
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 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
Ingredients
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Instructions
- Preheat oven 350°F. Coat Bundt pan with nonstick cooking spray.
- In mixing bowl, cream oil, sugar, and vanilla. Add eggs and egg white, one at a time, beating well after each addition until creamy.
- 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.
- Stir in figs and pecans. Bake 40-45 minutes, until top springs back when touched. Then, let cake cool 10 minutes and then invert onto serving plate. Next, pour Glaze (recipe follows) over hot cake.
Nutritional Info
Calories 194, Calories from Fat 32%, Fat 7g, Saturated Fat 1g, Cholesterol 21g, Sodium 11mg, Carbohydrates 30g, Dietary Fiber 1g, Total Sugars 20g, Protein 3g, Diabetic Exchanges: 2 other carbohydrate, 1 1/2 fat
Terrific Tip: Fresh dates may be used for figs. If using dried figs, it might not be quite as moist, but I am sure as good.
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