Moist Fig Preserves Cake With Caramel Glaze
A moist and delicious cake featuring fig preserves, baked in a Bundt or tube pan and often finished with a rich caramel glaze.
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Instructions
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Preheat oven to 325 F and generously grease and flour a Bundt or tube cake pan.
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Combine flour, light brown sugar, baking soda, salt, and spices in a mixing bowl; stir thoroughly. Add melted butter and vegetable oil; beat until blended.
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Whisk eggs separately, then add them to the first mixture and beat until blended.
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Incorporate buttermilk and vanilla, beating until smooth. Stir in the fig preserves and chopped pecans.
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Pour batter into the prepared pan and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
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Cool the cake in the pan on a rack for 10 minutes. Loosen the sides with a knife, then invert onto a cake plate to cool completely.
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For the caramel glaze, combine butter, brown sugar, granulated sugar, and salt in a small saucepan.
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Cook over medium heat for 1 minute until bubbling, stirring constantly.
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Add cream to the sugar mixture, bring to a boil, and continue cooking for 2 minutes while stirring constantly.
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Let the glaze cool slightly, then drizzle the warm glaze over the cooled cake.