Fig Jam Cake with Caramel Frosting2014-08-29
- Yield : 1 (11 X 13) or 3 (9 inch) layer pans
- Servings : 8 to 15
- Prep Time : 30m
- Cook Time : 45m
- Ready In : 1:15 h
- Add to Recipe Box
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..
- 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 cups 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
Cream the eggs, butter and Karo syrup.
Sift the dry ingredients together - flour, soda, cloves, cinnamon, and allspice.
Add to the creamed ingredients.
Add and mix all together the buttermilk, strawberry fig jam, blackberry jam, nuts and raisins (if using).
Pour in a greased floured cake pan (either in a 11x13 pan or three 9-inch pans) and bake at 350 degrees for 40 to 45 minutes or until it test done when the toothpicks comes out clean.
For the frosting, simmer for 2 minutes the 1 1/2 stick melted butter and brown sugar.
Add 1/2 cup milk and allow the mixture to come to a boil.
Cool and then add the 3 cups of powdered sugar and the vanilla.
Beat until smooth and ready to spread; frost once the cake has cooled.