Buttermilk Fig Cake

A higher fat version of this recipe first came to our attention in an old "Carolina Inns Cookbook".  The trick was to see if we could ratchet down the fat grams without giving up on all that homespun goodness, and we have to say we were right pleased with the results. As dense and moist as you could hope for, this cake has been a resort favorite for some years now.

Preparation

Buttermilk Fig Cake

INGREDIENTS:

2 eggs
2 egg whites
1 1/2 cups sugar
1 tablespoon canola oil
7 1/2 ounces baby food prunes (3 jars)
2 cups flour
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
2/3 cup buttermilk
1 teaspoon vanilla
1 1/2 cups chopped preserved figs (well drained if using canned)
1/3 cup pecans, chopped (optional)
Non stick pan spray

 

DIRECTIONS:

Beat the eggs and whites together.  Add the sugar, oil and prunes.  Sift the dry ingredients together, then combine with the egg mixture, alternating in the buttermilk.  Add the vanilla, fold in the figs (and pecans, if using).

Lightly spray a 9-inch springform pan with non-stick spray.  Pour in the batter and bake at 350 degrees for approximately 55 minutes, or until a toothpick, inserted into the center, comes out clean.

 

The Glaze

INGREDIENTS:

1/4 cup buttermilk
1/2 cup sugar
1/4 teaspoon baking soda
1 1/2 teaspoons cornstarch
1 tablespoon light butter
1 1/2 teaspoons vanilla

DIRECTIONS:

Combine the first five ingredients in a saucepan, then bring to a boil, stirring.  Cool.  Stir in the vanilla.  Spoon over the cake.

 

Yield: 16 servings

Nutrients Per Serving: Calories 287, Protein 5 g, Carbohydrates 65 g, Fat 3 g