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Fig Bundt Cake

Rich, moist and very flavorful cake. The spices give this cake a holiday feel.

Ingredients

For the Cake...

  • 2 cups All-purpose flour
  • 1 1/2 cups Light brown sugar Tightly packed.
  • 2 tsp. Baking soda
  • 1/2 tsp. Salt
  • 1 tsp. Ground cinnamon
  • 1 tsp. Ground nutmeg
  • 1/2 tsp. Ground allspice
  • 1/2 cup Unsalted butter, melted I always use Kerry Gold. 1/2 cup is 4 oz. or half a stick.
  • 1/2 cup Avocado Oil You could also use vegetable oil.
  • 3 large Eggs At room temperature. It really does make a difference.
  • 1 cup Buttermilk If you don't have butter milk, add a tbsp. of lemon juice to 1 cup of whole milk.
  • 2 tsp. Vanilla extract
  • 1 cup Fig Preserves or jam
  • 1 cup Coarsely chopped pecans

For the Caramel Glaze

  • 4 Tbsp. Unsalted butter
  • 1/4 cup Packed light brown sugar
  • 1/4 cup White sugar
  • 1 dash Salt
  • 1/2 cup Heavy whipping cream

Instructions

Make the Fig Cake...

  • Gather all of your ingredients and preheat oven to 325F.
  • Very generously grease and flour a Bundt Cake pan or one-piece tube pan, making sure you get into all of the nooks and crannies of your Bundt pan.
  • In a mixing bowl, combine the flour, light brown sugar, baking soda, salt and spices. Stir thoroughly to blend. Add the melted butter and avocado (or vegetable) oil and beat until blended.
  • In another bowl, whisk the eggs. Add the eggs to the first mixture and beat until blended.
  • Add the buttermilk and vanilla and beat until smooth.
  • Add the fig preserves and chopped pecans. Stir to blend.
  • Pour the batter into the prepared baking pan.
  • Bake for about 60 minutes or until a toothpick comes out clean when inserted into the center of the cake. Start checking at 55 minutes.
  • Cool the cake in the pan on a rack for about 10 minutes. Slide a knife around the sides of the cake gently coaxing it away from the cake pan. Carefully invert the cake onto a cake plate and let it cool completely.

Make the Caramel Glaze...

  • Combine the butter, brown sugar, white sugar, and a dash of salt in a small saucepan.
  • Place the pan over medium heat and cook for 1 minute or until it is bubbly, stirring constantly.
  • Add the cream to the sugar mixture and bring the glaze to a boil. Continue to cook for 2 minutes, stirring constantly.
  • Let the glaze mixture cool slightly. Drizzle the warm glaze over the cooled cake.