As I was updating “What’s Up in Dede’s Bakery” this recipe crossed my path. After all, I had fresh figs (but used a previous years fig jam for this bake) and the other scheduled bakes could wait, so it usurped my plans.

The original recipe called for a Bundt or tube cake pan but I opted for two decorative pans that I haven’t used in a while. The small well pan didn’t work great. The crumb was too big for any detail of the pan to be well defined, but it did make nice bite sized mini-cakes.

This is a basic, easy cake recipe with clear directions. The result is a moist, soft, flavorful cake. The glaze adds a bit of sweetness. Sprinkled with confectioners sugar would also work well.

Moist Fig Preserve Cake with Caramel Glaze

INGREDIENTS
For the Fig Cake:
• 2 cups all-purpose flour
• 1 1/2 cups packed light brown sugar
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 cup (4-ounces) unsalted melted butter
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup buttermilk (or 1 Tbl lemon juice in a cup of milk)
• 2 teaspoons pure vanilla extract
• 1 cup fig preserves, or jam
• 1 cup coarsely chopped macadamias or hazelnuts
For the Caramel Glaze:
• 4 tablespoons (2-ounces) unsalted butter
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 dash salt
• 1/2 cup whipping cream

METHOD
Make the Fig Cake

1. Preheat the oven to 325F.
2. Generously grease and flour a 10-inch Bundt cake pan or 12 cup one-piece tube cake pan, making sure to cover all of the nooks and crannies. (Alternatively use cake spray, it released the cakes well. I used a 6 well Bundt cake pan and a 36 well pan for bite sized cakes.)
3. In a mixing bowl, combine the flour, light brown sugar, baking soda, salt, and spices. Stir to blend thoroughly. Add the melted butter and vegetable oil and beat until blended.
4. In another bowl, whisk the eggs. Add the eggs to the first mixture and beat until blended.
5. Add the buttermilk and vanilla and beat until smooth.
6. Add the fig preserves and chopped nuts; stir to blend.
7. Pour the batter into the prepared baking pan. (1/2 cup of batter in each well of the larger pan, 1 tsp in the smaller.)
8. Bake for 55 to 60 minutes, or until the center of the cake reaches 190F. (The smaller pan was baked for 20 minutes, the larger one for 30 minutes.)
9. Cool the cake in the pan on a rack for 10 minutes. Slide a knife around the sides of the cake to ensure it isn’t sticking, and then carefully invert it onto a cake plate and let it cool completely.

Make the Caramel Glaze

1. Combine the butter, brown sugar, granulated sugar, and a dash of salt in a small saucepan.
2. Place the pan over medium heat and cook for 1 minute, or until bubbling, stirring constantly.
3. Add the cream to the sugar mixture and bring the glaze to a boil. Continue to cook for 2 minutes, stirring constantly.
4. Let the glaze mixture cool slightly; drizzle the warm glaze over the cooled cake.