Whenever I stop to think of my Oklahoma roots I am overwhelmed with gratitude. I am so lucky to be from a place where faith, family, friends, and food are so treasured. Every gathering I can remember–from childhood birthday parties to holidays to church functions–just wouldn’t have been complete without a table full of lovingly homemade salads, pies, and cakes. After my grandfather’s death, nearly every single family from our town sent a representative to make sure were were properly fed. When my sister passed away, we literally had more food than we could fit in our freezer and on our counters; we were happy to take a large amount of it to the local firehouse. Holidays? Church functions? You’d better be ready for multiple versions of pies and cakes because bring a pie isn’t just about pie–it’s about pride.
Today, I am so glad to bring this pride in baking and love of friends to a very special blog post. It’s Erin’s virtual baby shower, y’all! I’ve known Erin for quite some time and here’s something I am 100% positive about her–she loves family, friends, and food just as much as I do. Her appreciation for those things run just as deep as the joy she feels exploring new shops and restaurant in her beloved city of Nashville. Just like a true Southerner, she places great value in knowing she is supporting those who don’t just sells lattes, food, and music, they craft it with pride and love. With that in mind, it was quite easy to decide on a shower of Southern-themed goodies. To see the whole spread, head on over to The Novice Chef, where our hostess, Jessica, has posted the whole roundup.
Erin, I am so happy for you. I hope this cake fills your (baby) belly and your heart with cake, warmth, and beautiful thoughts of passing a legacy of homemade holidays and gathering on to your little one.
Fig Cake with Buttermilk Glaze
from Robbin Gourley, Sugar Pie and Jelly Roll: Sweets from a Southern Kitchen
For the cake:
2 c. all-purpose flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 tsp. baking soda
1/2 tsp. salt
1 c. vegetable oil
1 1/2 c. sugar
12 oz. fig preserves (I like Bonne Maman)
1/2 c. buttermilk
1 tsp. vanilla extract
1 1/4 c. chopped pecans, divided (optional)
For the glaze:
1/4 c. (1/2 stick) melted butter
1 c. sugar
1/2 c. buttermilk
1/2 tsp. baking soda
1 TBSP light corn syrup
1 tsp. vanilla extract
1. Preheat oven to 350 degrees F. Grease and flour a 10-in. fluted tube pan.
2. In a bowl sift together flour, spices, soda, and salt. Set aside.
3. In a large mixing bowl, beat together oil and sugar until honey colored. Stir in eggs, one at a time, then mix in fig preserves.
4. Add the dry ingredients alternately with buttermilk and beat until thoroughly moistened. Stir in vanilla extract and add 1 cup pecans, if desired.
5. Pour batter into prepared pan. Bake 1 hour, until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan, on a wire rack, 10 minutes, then turn out onto a serving platter or cake stand and let cool 15 minutes more.
6. Meanwhile, prepare the glaze by combining all ingredients except vanilla in a heavy saucepan. Bring to a boil while stirring constantly. Boil 4 minutes, then remove from heat and add vanilla. Let cool 3 minutes before carefully pouring over warm cake. (I did not use all the glaze.) Serves 12-16.
This cake looks delicious. I'm sure Erin will love it!
What a sweet post! This cake has my stomach grumbling right now..I love figs!
I love figs, and this sounds amazing! (And I LOVE bundt cakes too!) But I swear, I was SO sure you'd post a bourbon recipe. 😉 LOLThank you SO much for participating!!
what a sweet post! this fig cake looks fabulous + i know erin loves figs (i'm lucky to also live in nashville, so i get to hang out with her in real life, too), so this is perfect. so fun to be part of this virtual shower with you!
I love bundts and figs, like, A LOT, this looks so delicious! Such a fun way to honor Erin!
This is my very first time visiting your site and OMG! I just happen to have all the ingredients for this cake (including the Bonne Maman fig preserves) and a brand-new bundt cake pan so I'm going to make it for my Mom for Mother's Day. So exciting! Thank you.
Ka–Thanks for visiting. I hope you and your mom love the cake!
What a nice bunch of bloggers! Erin is lucky and your cake goes to the top of my list! I need to try it as I adore figs in a crazy way.
I`ve tried this recipe and i`m really impressed, it has a very good taste. My both child tried it and they like it a lot. Thanks a lot for sharing.
This cake looks amazing, what a great thing to share! So great that you have such wonderful memories of food and family as a child!
Hi, I´m trying the recipe now but the step of adding the 3 eggs is missing 🙂 I´m going to add them before de fig preserve I think it can´t go that wrong, right? 😀 I´ll check later to see if there is any update, thanks!
Kelsey, The cake was deliciously moist and my Mom loved it. I made some small changes to your original recipe, though: I used six egg whites instead of three whole eggs, and 1 cup of organic turbinado sugar instead of 1 1/2 cups of regular sugar. But really – PERFECT. Thank you.