me (yelling from the bottom of the stairs to three sleepy-bedheaded-getting-ready-for-school-kids): children! what do you want for breakfast?!
#1son, only daughter, #2son: pause. then loudly, in unison. CAKE!!!!! FIG CAKE!!!!
a very easy to make cake that’s so moist and tender as is, that the topping takes it, well… over the top. i used less spices than called for in the recipe from cooks.com.
#2son said as the came home from school yesterday, hmmm smells like carrot cake! (must be the spices). but the flavor is quite different, somewhat raisin-like, somewhat plummy, a very subtle figgy-ness….
fig preserve cake:
2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 & 1/2 cups sugar
1/2 tsp. freshly grated nutmeg
1/4 tsp. cinnamon
1 cup melted butter (2 sticks)
1 tbsp. vanilla
1 cup buttermilk
1 cup fig preserves
1/2 cup chopped pecans (walnuts or raisins)
preheat oven to 325F. lightly butter a 9 by 13 inch pan.
sift dry ingredients. add butter, vanilla and buttermilk, mix well. add fig preserves and pecans.
stir just until combined. bake 40-45 minutes. cool in pan.
cake tastes great as is but if you like it stickysweet…make topping : mix 1 cup sugar, 1/2 cup buttermilk, 1 stick butter, 1 tbsp. vanilla, 1 tbsp. corn syrup (i used Lyle’s golden syrup), 1/2 tsp. baking soda. warm up to a slow boil, over low heat. let boil 3 minutes. remove from heat. punch holes into top of cake with thin skewer
and pour topping while still warm.
cut into bars and serve.