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Ocracoke Fig Cake

Ocracoke Fig Cake
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★★★★★

5.3 from 20 reviews

A moist and flavorful Ocracoke Fig Cake featuring a rich fig jam baked into the batter and topped with a luscious buttermilk glaze, combining warm spices with the natural sweetness of dried figs for a perfect dessert or tea-time treat.

Ingredients

Scale

Fig Jam

  • 1½ cups finely chopped dried figs, stems removed (about 8 ounces whole figs)
  • ½ cup granulated sugar
  • 2 slices lemon
  • ⅔ cup water

Cake Batter

  • 3 eggs
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, unbleached
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup buttermilk
  • ½ cup chopped walnuts (optional)

Glaze

  • ½ cup buttermilk
  • ½ cup granulated sugar
  • ¼ cup butter, melted
  • 1½ teaspoons cornstarch (cornflour)
  • ¼ teaspoon baking soda
  • 1 teaspoon vanilla extract

Instructions

  1. Make the fig jam: Place the chopped figs in a medium saucepan with ½ cup sugar, lemon slices, and ⅔ cup water. Bring to a boil over medium heat, stirring occasionally, then reduce heat to medium-low.
  2. Simmer the jam: Cover and simmer for about 10 minutes until thickened, stirring often to prevent sticking. Remove from heat and discard lemon slices.
  3. Cool the jam: Transfer to a heatproof bowl and let cool. This yields about 1½ cups (13 ounces) of fig jam.
  4. Prep the pan and oven: Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube or Bundt pan thoroughly.
  5. Beat the eggs: Using a stand mixer, beat eggs until frothy and light yellow. Add 1 cup sugar, vegetable oil, and 1 teaspoon vanilla, mixing until combined.
  6. Combine dry ingredients: In a separate bowl, whisk together flour, nutmeg, allspice, cinnamon, salt, black pepper, and baking soda.
  7. Mix batter: Add dry ingredients to egg mixture in 2-3 additions, alternating with ½ cup buttermilk. Mix just until combined.
  8. Add fig jam and walnuts: Gently fold the cooled fig jam into the batter. If using, fold in chopped walnuts.
  9. Pour and bake: Pour batter into prepared pan and smooth surface. Bake for 50-60 minutes until a tester inserted in center comes out clean.
  10. Cool cake: Remove from oven and let cool in pan on rack for 15 minutes.
  11. Make the glaze: While cake bakes, combine ½ cup buttermilk, ½ cup sugar, melted butter, cornstarch, and ¼ teaspoon baking soda in a medium saucepan. Bring to boil over medium heat, stirring constantly.
  12. Finish glaze: Once boiling, immediately remove from heat and keep stirring until foamy to prevent overflow. Stir in 1 teaspoon vanilla and set aside.
  13. Invert cake: After cooling 15 minutes, run a knife around edges and center tube to loosen cake. Invert onto a serving platter with raised edges to catch glaze, and carefully remove pan.
  14. Apply glaze: Pour warm glaze evenly over the top of the still-warm cake.
  15. Final cooling and serving: Allow cake to cool an additional 10-15 minutes to set glaze. Slice into 10 generous servings and serve.

Notes

  • Walnuts are optional but add a pleasant crunch and contrast to the soft fig cake.
  • If using fresh figs, substitute 3 cups sliced fresh figs for dried, omit water, and cook jam until thickened (may take longer than 10 minutes).
  • Mini loaf pans (6-inch) can be used instead of a Bundt pan; bake mini loaves for about 35 minutes until a tester comes out clean.
  • Use a platter with high enough sides to catch the warm glaze and prevent drips.
  • For best texture, do not overmix the batter after adding flour and buttermilk.

Nutrition

Keywords: fig cake, Ocracoke cake, fig jam cake, buttermilk glaze, Southern desserts, dried figs, Bundt cake

Find it online: https://nayabaker.com/ocracoke-fig-cake/