fig cake i

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups white sugar
• 1 cup butter
• 3 eggs, beaten
• 1 cup buttermilk
• 1 cup chopped fresh figs
• 1 cup chopped pecans
• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup evaporated milk
• 1/2 teaspoon baking soda

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• preheat oven to 300 degrees f (150 degrees c). grease a 9x13 inch pan. mix together the flour, cinnamon, cloves, nutmeg, 1 teaspoon baking soda, baking powder and salt. set aside.
• in a large bowl, cream together 1 cup butter and 1 1/2 cup sugar until light and fluffy. stir in the eggs. beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. fold in the chopped figs and pecans.
• pour batter into prepared pan. bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.
• to make the icing: in a large saucepan, mix together butter, sugar, evaporated milk and baking soda. bring to a boil, stirring until sugar is dissolved. then cook without stirring until the mixture turns brown, or until it reaches the soft ball stage on a candy thermometer (234 degrees f - 115 degrees c). cool to lukewarm (110 degrees f). pour into a small bowl and beat until it thickens to spreading consistency. quickly spread icing the cooled cake.