Ocracoke Restaurant Fig Cake with Buttermilk Glaze
My friend Ester *waves* brought this to a recent MG function. It's homey and moist without being overly sweet.
Noting: I may have misunderstood the original directions and ended up using 1 cup of dried figs, diced finely by my very patient momma, along with a few oversized dollops of fig preserves. These were carefully folded in and mixed until even distributed. The combination of the two gave a not unpleasant occasional crunch once baked. In the future, I'll try it solely with preserves or maybe half and half. As nice it was the first day, it seemed the best the second day and beyond.
Credit: We Gotta Eat.com
3 eggs
1 1/2 cups sugar
1 cup oil
2 cups flour
1 tsp nutmeg
1 tsp allspice
1 tsp salt
1 tsp cinnamon
1 tsp baking soda, dissolved in a small bit of hot water
1/2 cup buttermilk
1 tsp vanilla
1 cup preserved figs, chopped (see note above)
1 cup nuts, chopped
Glaze
1/4 cup buttermilk
1/2 cup sugar
1/4 tsp baking soda
1 1/2 tsp cornstarch
1/4 cup (1/2 stick) butter
1 1/2 tsp real vanilla extract
Preheat oven to 350 degrees. Beat eggs, add sugar and oil. Sift all dry ingredients together. Add to egg mixture, alternating with buttermilk. Add vanilla; fold in figs and nuts. Pour into greased tube or oblong pan and bake until done - about 45 minutes.
To make glaze, combine all ingredients except vanilla in a saucepan and bring to a boil.. Remove from heat and cool, stirring. Slowly add vanilla. Spoon over warm cake and serve. Delicious warm from the oven.
Noting: I may have misunderstood the original directions and ended up using 1 cup of dried figs, diced finely by my very patient momma, along with a few oversized dollops of fig preserves. These were carefully folded in and mixed until even distributed. The combination of the two gave a not unpleasant occasional crunch once baked. In the future, I'll try it solely with preserves or maybe half and half. As nice it was the first day, it seemed the best the second day and beyond.
Credit: We Gotta Eat.com
3 eggs
1 1/2 cups sugar
1 cup oil
2 cups flour
1 tsp nutmeg
1 tsp allspice
1 tsp salt
1 tsp cinnamon
1 tsp baking soda, dissolved in a small bit of hot water
1/2 cup buttermilk
1 tsp vanilla
1 cup preserved figs, chopped (see note above)
1 cup nuts, chopped
Glaze
1/4 cup buttermilk
1/2 cup sugar
1/4 tsp baking soda
1 1/2 tsp cornstarch
1/4 cup (1/2 stick) butter
1 1/2 tsp real vanilla extract
Preheat oven to 350 degrees. Beat eggs, add sugar and oil. Sift all dry ingredients together. Add to egg mixture, alternating with buttermilk. Add vanilla; fold in figs and nuts. Pour into greased tube or oblong pan and bake until done - about 45 minutes.
To make glaze, combine all ingredients except vanilla in a saucepan and bring to a boil.. Remove from heat and cool, stirring. Slowly add vanilla. Spoon over warm cake and serve. Delicious warm from the oven.