Holiday Fig Cake

A little chopped fresh rosemary works magic in this moist spice cake. The pecan-studded sides are optional because the cake, once frosted, is snowy white and beautiful.

Yield: 1 (2-layer) cake
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1 3/4 cups fig preserves (a little less than 2 [11.5-ounce] jars)
  • 3 large eggs
  • 1 cup sugar
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup buttermilk
  • 1 cup chopped pecans, toasted
  • 1 cup finely chopped prunes
  • 1 to 2 tablespoons chopped fresh rosemary (optional)
  • Honey-Cheese Frosting
  • 1 3/4 cups pecan pieces, toasted (optional)
  • Garnish: fresh rosemary sprigs

Preparation

  1. Chop large pieces of fig preserves; set aside.
  2. Beat eggs, sugar, and oil at medium speed with an electric mixer until blended. Combine flour and next 5 ingredients; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in fig preserves, 1 cup chopped pecans, prunes, and, if desired, chopped rosemary.
  3. Pour batter into 2 greased and floured 8" round cakepans. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
  4. Spread Honey-Cheese Frosting between layers and on top and sides of cake. Press pecan pieces onto sides of cake, if desired. Garnish, if desired. Store cake in refrigerator.
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