Buttermilk-Glazed Mini Fig Cakes with Vanilla Hard Sauce

Southern Living
Buttermilk-Glazed Mini Fig Cakes with Vanilla Hard SauceRecipe
Photo: Hector Sanchez; Styling: Buffy Hargett
Muffin pans make the perfect baking vessels for these little fig cakes. Gussy them up by spooning a dollop or piping a silver dollar of hard sauce on top, and then garnish them with halved fresh figs, fresh herbs, or even pecan halves.
Makes 20 mini cakes


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2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon table salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup vegetable oil
3 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup fig preserves
1/2 cup chopped toasted pecans
Garnishes: fresh rosemary sprigs, fresh fig halves


Hands-on: 15 Minutes
Total: 1 Hour, 30 Minutes

1. Preheat oven to 350°. Stir together flour and next 5 ingredients in a large bowl. Gradually add oil, beating at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended. Add buttermilk and vanilla, beating until blended. Fold in preserves and pecans.

2. Spoon batter into 2 lightly greased (12-cup) muffin pans, filling 20 muffin cups about three-fourths full.

3. Bake at 350° for 15 to 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Invert cakes onto wire racks. Cool 15 minutes.

4. Drizzle cakes with Buttermilk Glaze. Cool 10 minutes. Pipe Vanilla Hard Sauce onto warm cakes, and serve.

Created date

October 2013