6 recipes found
Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup fluted tube pan (such as Bundt) with cooking spray.
Beat sugar and eggs in a large bowl with an electric mixer until sugar dissolves; stir in oil. Add milk; mix well.
Combine flour, cinnamon, baking soda, and salt in a separate bowl; beat into egg mixture until blended. Fold in fig preserves and pecan pieces until incorporated. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before slicing.
Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch dish.
Make the cake: Mix flour, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt together in a bowl.
Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Stir in eggs. Beat in flour mixture alternately with buttermilk, mixing just until incorporated. Fold in figs and pecans. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from the oven and let cool, about 30 minutes.
Meanwhile, make the glaze: Combine butter, sugar, evaporated milk, and baking soda in a large saucepan. Bring to a boil, stirring until sugar is dissolved. Continue to cook, without stirring, until the mixture turns brown and measures 240 degrees F (115 degrees C); a small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed onto a flat surface.
Pour into a small bowl and beat until it thickens to a spreading consistency. Quickly spread icing onto the cooled cake.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon baking soda in 2 teaspoons hot water; set aside.
In a large bowl, beat eggs with electric mixer until thick and lemon colored. Beat in 1 1/2 cups sugar and 1 cup oil. Combine buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture. Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan.
Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.
To make Buttermilk Icing: In a heavy saucepan, combine 1 cup sugar, 1/2 cup buttermilk, 1/2 teaspoon baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F/ 115 degrees C). Remove from stove and stir in vanilla. Pour over warm cake.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine flour, milk, sugar, figs, raisins, almonds, honey, salt and baking soda. Mix thoroughly.
Pour into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until edges pull away from pan.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
Place dried figs into a saucepan and cover with water. Bring to a simmer over low heat and cook until soft, about 5 minutes. Drain figs, reserving 1/2 cup cooking liquid.
Sift flour, baking powder, salt, baking soda, cinnamon, and cloves into a bowl.
Cut figs into 1/4-inch cubes. Combine buttermilk and reserved cooking liquid in a medium bowl.
Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, then stir in vanilla. Beat in flour mixture alternately with buttermilk mixture, then stir in figs and walnuts. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray.
Whisk 1 1/2 cups flour, baking powder, and salt together in a medium bowl.
Beat ricotta cheese, sugar, and butter in a bowl with an electric mixer on medium speed until smooth, about 2 minutes. Beat in eggs, one at a time, followed by almond extract. Beat in flour mixture on low speed, scraping down the sides of the bowl until combined; beat batter for about 30 seconds more.
Place chopped figs into a bowl, sprinkle with 1 tablespoon flour, and stir to coat. Fold figs into batter, then pour into the prepared loaf pan. Place fig slices on top of batter, down the center.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 60 minutes. Remove from the oven and place on a wire rack to cool, 20 to 30 minutes.
Remove cooled cake from the pan and dust with confectioners' sugar.