Tante Linda's Buttermillk Fig Preserve Cake with Buttermilk Glaze

12 servings Prep: 20 m Cook: 1 h Total: 1 h 20 m Intermediate
5.0/5 (4)
Tante Linda's Buttermillk Fig Preserve Cake with Buttermilk Glaze
Grab those fig preserves that you have hiding in the kitchen cabinets and get to baking and make this rich, decadent Cajun fig preserve cake with buttermilk, pecans, and warm spices topped with a sweet buttermilk glaze.

Ingredients

12 servings
  • 2 cups flour
  • 2 cups sugar
  • 1/2 cup cooking oil
  • 1 cup buttermilk
  • 3 eggs
  • 2 cups fig preserves
  • 1 cup chopped pecans
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp each cinnamon and nutmeg
  • Buttermilk Glaze:
  • 1/4 cup buttermilk
  • 1/2 cup sugar
  • 1 1/2 tsp corn starch
  • 1/4 cup margarine
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp baking soda

Step-by-Step Instructions

  1. Preheat oven to 325°F. Lightly oil and flour a 9x13 baking pan or bundt pan.
  2. In one bowl, combine all dry ingredients (flour, 2 cups sugar, salt, baking soda, cinnamon, and nutmeg).
  3. In another bowl, combine all wet ingredients (cooking oil, 1 cup buttermilk, eggs, and fig preserves).
  4. Mix the wet and the dry together until well combined, then fold in the chopped pecans.
  5. Pour batter into prepared pan and bake for one hour at 325°F, or until a toothpick inserted in the center comes out clean.
  6. While cake is baking, make the buttermilk glaze by combining 1/4 cup buttermilk, 1/2 cup sugar, 1/4 tsp baking soda, cornstarch, and margarine in a medium saucepan. Bring to a boil, stirring constantly, then remove from heat.
  7. Cool glaze slightly and stir in the vanilla extract. While glaze is still warm, pour over the slightly cooled cake (cake should be warm but not hot from the oven).

Common Problems and Solutions

Q: Why is my cake dry?

A: Make sure you're using a full 2 cups of fig preserves and don't overbake. Check the cake at 55 minutes - it's done when a toothpick comes out clean or with just a few moist crumbs. The glaze also adds moisture, so pour it on while both cake and glaze are still warm.

Q: Can I use a different pan size?

A: Yes, but adjust baking time accordingly. A bundt pan may take the full hour, while a 9x13 pan might be done in 50-55 minutes. The cake should spring back when lightly touched and a toothpick should come out clean.

Tips and Techniques

Don’t skip the buttermilk glaze - it soaks into the warm cake and adds incredible moisture and sweetness. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes. For best results, make sure your fig preserves have a good balance of figs and syrup.

Ingredient Substitutions

  • fig preserves: strawberry preserves or blackberry jam
  • buttermilk: regular milk with 1 tablespoon lemon juice or vinegar added (let sit 5 minutes)
  • pecans: walnuts or leave them out entirely
  • margarine (in glaze): butter

Equipment Needed

  • 9x13 inch baking pan or bundt pan
  • mixing bowls (2)
  • medium saucepan (for glaze)
  • whisk or electric mixer

Historical Context

Fig cakes are a beloved tradition in South Louisiana, where fig trees grow abundantly in backyards across Acadiana. These cakes were originally created as a delicious way to use preserved figs throughout the year, turning summer’s bounty into a special dessert for holidays and family gatherings.