This isn't just any fig cake recipe; it's a journey back in time, a taste of simpler baking, and a celebration of the humble fig. This recipe leans heavily on classic techniques and readily available ingredients, resulting in a moist, intensely flavorful cake perfect for afternoon tea or a cozy evening dessert. We'll explore the nuances of this recipe, addressing common questions and ensuring your baking success.
What Makes This Fig Cake Recipe "Old-Fashioned"?
"Old-fashioned" in this context refers to the simplicity and reliance on traditional methods. We're not using complicated techniques or hard-to-find ingredients. This recipe focuses on the quality of the ingredients and the careful execution of basic baking principles. Think less about fancy gadgets and more about the comforting aroma of warm spices and slowly baked fruit. The result is a cake that's both delicious and deeply satisfying.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup buttermilk
- 1 ½ cups chopped dried figs (preferably Calimyrna figs for their intense flavor)
- ½ cup chopped walnuts or pecans (optional)
Instructions:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for a tender crumb.
- Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, and nutmeg.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix.
- Fold in Figs & Nuts: Gently fold in the chopped figs and nuts (if using).
- Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool & Serve: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Can I Use Fresh Figs Instead of Dried Figs?
Yes, but you'll need to adjust the recipe. Fresh figs have a higher water content, so you might need to reduce the amount of buttermilk slightly to prevent a soggy cake. You may also want to add a tablespoon or two of cornstarch to help absorb excess moisture. Keep a close eye on the baking time as well; it may take slightly less time.
How Do I Store Leftover Fig Cake?
Store leftover fig cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
What Kind of Figs Are Best for This Recipe?
Calimyrna figs are prized for their intensely sweet and rich flavor, making them ideal for baking. However, any good quality dried fig will work well.
Can I Make This Cake Ahead of Time?
Yes! This cake is even better the next day. Bake it a day or two in advance, store it properly, and enjoy its enhanced flavor.
Variations on the Old-Fashioned Fig Cake
Feel free to experiment! Add a teaspoon of orange zest for a citrusy twist, or substitute the walnuts with pecans or even chopped chocolate. A drizzle of fig jam over the cooled cake adds an extra layer of decadent flavor.
This old-fashioned fig cake recipe is a testament to the enduring appeal of simple, delicious baking. With its moist texture and intense fig flavor, it’s a recipe you'll want to revisit time and again. Enjoy!
