Buttermilk-Glazed Mini Fig Cakes with Vanilla Hard Sauce

Buttermilk-Glazed Mini Fig Cakes with Vanilla Hard Sauce Recipe
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
Total time: 1 Hour, 30 Minutes

Recipe from

Southern Living

Recipe Time

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


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


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.

James Farmer,

Southern Living

November 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note