Fig Cake
Garden fresh figs in this cake for a real treat.
Ingredients
- 1 cup dried sweetened cranberries
- ½ cup pitted dates, quartered
- 2 tablespoons orange liqueur or orange juice
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon ground cardamom
- 1 ½ cups sugar
- 1 ¼ cups canola
- 1 tablespoon grated orange zest
- 3 eggs
- ½ tablespoon vanilla bean paste or vanilla extract
- 1 cup chopped toasted pecans
- 12 ripe figs, quartered
Instructions
- Heat oven to 350F. Spray a coffee cake pan with no-stick baking spray.
- In small bowl, toss cranberries, dates and orange liqueur or juice; reserve.
- In medium bowl, whisk flour, baking soda, salt and cardamom; set aside.
- In large mixing bowl, beat sugar, oil and orange zest on high speed for 5 minutes. Add eggs and vanilla; blend well. With mixer on low speed gradually add flour mixture blending just until dry ingredients are moistened. Stir in pecans and reserved dried fruit mixture.
- Spread half the batter evenly over bottom of pan. Evenly space half the figs on the batter. Spread remaining batter over figs. Top with remaining figs.
- Bake for 70 to 80 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes.
- Invert onto a plate and then invert again on to a cooling rack. I prefer the fig side up.
Notes
For an almond fix cake just substitute chopped toasted almonds for the pecans.
Nutrition
Calories: 577kcalCarbohydrates: 73gProtein: 6gFat: 31gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 41mgSodium: 303mgPotassium: 252mgFiber: 4gSugar: 45gVitamin A: 141IUVitamin C: 3mgCalcium: 38mgIron: 2mg
Tried this recipe?Let us know how it was!
