Pour a cup of coffee and slice into this Spiced Fig Preserve Cake; a sticky sweet spiced bundt cake packed with luscious fig preserves!

Baking brings me such joy, not only because I turn up the beats, vigorously whisk and take pride in a treat that I prepared from scratch; but I cherish that opportunity to share that treat with another soul. To see them enjoy a confection made with love and passion and appreciate it. To get to know, even your bestest friend on a deeper level, even if you are simply bonding by laughing at one or the others’ clumsiness.

Yes, my friends. THAT is what the world needs a little bit more of!

This Spiced Fig Preserve Cake is quite possibly the best “bond with your bestie or a complete stranger over a cup of coffee and a slice of cake” cake! I have made some variation of this cake for several years, most recently for a women’s retreat that I helped cooked at.

This cake helped those ladies bond with each other as they sipped their morning coffee and prepared for the day. Not only that, since they loved this cake so much, they came into the kitchen to thank me and ask for the recipe; which allowed for more conversations and the opportunity to connect with complete strangers. That, I believe, is the true testament of a fantastic recipe.

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Spiced Fig Preserve Cake

Yield: 10 -12 servings

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 35 minutes

Pour a cup of coffee and slice into this Spiced Fig Preserve Cake; a sticky sweet spiced bundt cake packed with luscious fig preserves!

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Ingredients

• ¾ cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups unbleached all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 cup buttermilk
• 2 cups chopped pecans
• 1 (16-ounce) jar fig preserves

Instructions

1. Preheat oven to 325 degrees F. Grease and flour one 12-cup Bundt pan or three medium loaf pans. Set aside.
2. In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, cream butter. Add sugar and continue beating until light and fluffy. Mix in eggs, one at a time, mixing well after each addition and scraping the sides of the bowl as needed. Add vanilla extract and mix well. Set aside.
3. In a large bowl, stir together flour, salt, baking soda and spices. Remove 2 tablespoons flour mixture and place in a small bowl. Add pecans to flour mixture in small bowl and toss to coat. Set aside.
4. Add flour mixture to creamed butter alternating with buttermilk, mixing just until combined. Beat in fig preserves and fold in floured pecans.
5. Pour batter into prepared Bundt pan, filling no more than 2/3 full. Bake for 1 hour at 325 degrees F. then lower oven temperature to 300 and bake for an additional 15 minutes. Cool cake in pan on a wire rack for 20-25 minutes, then invert on to rack and remove pan to cool completely.
6. Serve plain, with a dollop of whipped cream or buttermilk caramel sauce, if desired.

Notes

Cake can be stored in an air tight container for 3-4 days or wrapped in foil and frozen for 6-8 months.

Nutrition Information:

Amount Per Serving: Unsaturated Fat: 0g

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