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Photo: Hector Sanchez; Styling: Buffy Hargett

Buttermilk-Glazed Mini Fig Cakes with Vanilla Hard Sauce

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.

Southern Living NOVEMBER 2013

  • Yield: Makes 20 mini cakes
  • Hands-on:15 Minutes
  • Total:1 Hour, 30 Minutes

Ingredients

  • 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
  • Buttermilk Glaze
  • Vanilla Hard Sauce
  • Garnishes: fresh rosemary sprigs, fresh fig halves

Preparation

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.

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Buttermilk-Glazed Mini Fig Cakes with Vanilla Hard Sauce recipe

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