Best 3 Fig Cake I Recipes

FRESH FIG CAKE

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.

FIG CAKE I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch pan. Mix together the flour, cinnamon, cloves, nutmeg, 1 teaspoon baking soda, baking powder and salt. Set aside.
• In a large bowl, cream together 1 cup butter and 1 1/2 cup sugar until light and fluffy. Stir in the eggs. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Fold in the chopped figs and pecans.
• Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the icing: In a large saucepan, mix together butter, sugar, evaporated milk and baking soda. Bring to a boil, stirring until sugar is dissolved. Then cook without stirring until the mixture turns brown, or until it reaches the soft ball stage on a candy thermometer (234 degrees F - 115 degrees C). Cool to lukewarm (110 degrees F). Pour into a small bowl and beat until it thickens to spreading consistency. Quickly spread icing onto the cooled cake.

FIG CAKE

Steps:

• To prepare the fig cake , start with the batter: Cut the butter (at room temperature) into chunks and place in the bowl of a stand mixer. Add the sugar 1 and run at medium-low speed until the mixture is light and fluffy. Beat the eggs with a fork in a bowl and then gradually add them to the mixture 2 until they are well blended. Then add a pinch of salt and, while the mixer is running, the grated lemon zest 3 .
• With the mixer still running, sift the cake flour, almond flour 4 , and baking powder 5 into a separate bowl and add this to the mixer bowl one spoonful at a time 6 .
• When the powdered ingredients are well blended, add the milk at room temperature 7 . Continue blending this batter until the milk is absorbed. Now pour the batter into a buttered and floured 9-inch (22-cm) springform cake pan 8 . Using a spatula, spread and level the mixture evenly in the pan 9 .
• Now move onto the figs: Peel them 10 , then cut them into slices that are fairly thin 11 . Go back to the cake pan and start arranging the fig slices in a circle; start at one point 12
• and keep adding the other figs until you've covered the entire surface, beginning at the outside and working your way in toward the center 13 . Garnish the surface with the sliced almonds 14 and sprinkle with brown sugar 15 .
• Once you've finished topping the cake 16 , bake in a conventional oven preheated to 340°F (170°C) for 40-45 minutes. As the cake bakes, the raw sugar will add an amber sheen to the surface. If you find it too dark after the first half hour of baking, cover with foil for the rest of the baking time. Once baked, do the toothpick test: Pierce the cake with a toothpick, and if it comes out dry and clean, this means that the cake is ready 17 . Once you've taken it out of the oven, leave it to cool and then remove it from the pan 18 . Your cake is ready to be enjoyed!