Fig Jam Cake with Caramel Frosting

1 servings Prep: 20 m Cook: 45 m Total: 1 h 15 m Intermediate
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Fig Jam Cake with Caramel Frosting
From netstate.com - Did you know the strawberry was adopted as the official state fruit of Louisiana twice? Act No. 432 of 1980 declared that: “There shall be an official state fruit. The official state fruit shall be the peach in 1980, the watermelon in 1981, the fig in 1982, the strawberry in 1983, the peach in 1984, the orange in 1985, the tomato in 1986, and the cantaloupe in 1987.” The strawberry served one term, one year, as official state fruit in 1983. Louisiana was technically without an official state fruit beginning in 1988. This was all remedied in 2001 when Governor Mike Foster signed legislation declaring the “Louisiana strawberry” the one and only official state fruit on May 21, 2001. Good idea on the combining figs and strawberry flavors - best of two worlds.

Ingredients

1 servings
  • 3 eggs
  • 1 stick (8 tbsp) butter at room temperature
  • 2 cups dark Karo syrup
  • 3 cups flour
  • 1 teaspoon soda
  • 2 teaspoon cloves
  • 3 teaspoon cinnamon
  • 3 teaspoon allspice
  • 1 cup buttermilk
  • 1 cup strawberry fig jam or plain strawberry jam
  • 1 cup blackberry jam
  • 1 cup chopped nuts
  • 1 cup raisins (optional)
  • Caramel Frosting
  • 1 1/2 stick butter
  • 1 cup brown sugar
  • 1/2 cup milk
  • 3 cups confectioners (powdered) sugar
  • 1 teaspoon vanilla

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F. Grease and flour either an 11x13 pan or three 9-inch round pans.
  2. Cream together the eggs, butter and Karo syrup until well blended.
  3. Sift the dry ingredients together - flour, soda, cloves, cinnamon, and allspice.
  4. Add the dry ingredients to the creamed mixture and mix well.
  5. Add and mix all together the buttermilk, strawberry fig jam, blackberry jam, nuts and raisins (if using).
  6. Pour batter into prepared cake pan(s) and bake at 350 degrees for 40 to 45 minutes or until done when a toothpick inserted in the center comes out clean.
  7. Remove from oven and allow cake to cool completely before frosting.
  8. For the caramel frosting, melt 1 1/2 sticks butter in a saucepan. Add brown sugar and simmer for 2 minutes, stirring constantly.
  9. Add 1/2 cup milk and allow the mixture to come to a boil. Remove from heat.
  10. Cool the mixture until lukewarm, then add the 3 cups of powdered sugar and the vanilla.
  11. Beat until smooth and ready to spread. Frost once the cake has cooled completely.

Common Problems and Solutions

Q: Why is my caramel frosting grainy?

A: Make sure to let the butter-sugar mixture cool to lukewarm before adding the powdered sugar. If it's too hot, the sugar won't dissolve smoothly. Beat thoroughly until all graininess disappears.

Q: Can I use store-bought jam instead of homemade?

A: Absolutely! While homemade strawberry-fig jam is wonderful, good quality store-bought jam works perfectly in this recipe.

Q: My cake turned out dry - what happened?

A: Overbaking is the most common culprit. Start checking at 40 minutes, and remember the cake continues cooking a bit after you remove it from the oven. The toothpick should come out clean but the cake should still feel moist.

Tips and Techniques

If you can’t find strawberry-fig jam, you can use our Strawberry Fig Jam recipe or substitute with plain strawberry or blackberry jam - just use 2 cups total of whatever jam you prefer. The dark Karo syrup keeps this cake incredibly moist for days.

Ingredient Substitutions

  • strawberry fig jam: plain strawberry jam or additional blackberry jam
  • blackberry jam: blueberry jam or additional strawberry-fig jam
  • buttermilk: 1 cup milk mixed with 1 tablespoon lemon juice or vinegar
  • chopped nuts: pecans, walnuts, or omit entirely

Equipment Needed

  • 11x13 inch baking pan or three 9-inch round cake pans
  • Electric mixer or stand mixer
  • Sifter or fine mesh strainer
  • Medium saucepan for frosting
  • Toothpicks for testing doneness

Historical Context

Fig cakes have been a Louisiana tradition since the 1800s, when fig trees thrived in South Louisiana’s humid climate. Nearly every Cajun and Creole family had a fig tree, and preserving the summer harvest into jams meant fig-filled desserts could be enjoyed year-round.