Ocracoke Fig Cake
Ingredients
Makes: 10 To 12 Servings
- Vegetable Shortening And Flour For Prepping The Pan
- 1 Cup Walnut Or Pecan Halves
- 2 Cups All-Purpose Flour
- 2 Teaspoons Baking Powder
- 1 Teaspoon Ground Nutmeg
- 1 Teaspoon Ground Allspice
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Salt
- 1½ Cups Granulated Sugar
- 1 Cup Vegetable Oil
- 3 Large Eggs
- 1 Teaspoon Vanilla Extract
- ½ Cup Buttermilk
- 1 Cup Good Fig Preserves See Cake Note
Instructions
- Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
- Lightly Grease And Flour A 10″ Tube Pan, Shake Out The Excess Flour, And Set The Pan Aside.
- Place The Walnuts In A Small Baking Pan In The Oven To Toast While The Oven Preheats Until They Are Golden Brown, 4 To 5 Minutes.
- Remove The Walnuts From The Oven, And Let Them Cool.
- When Cool, Finely Chop And Set Aside.
- Sift Together The Flour, Baking Powder, Nutmeg, Allspice, Cinnamon, And Salt In A Large Bowl, And Set Aside.
- Place The Sugar And Oil In A Large Bowl, And Beat With An Electric Mixer On Low Speed Until Well Combined, About 1 Minute.
- Add The Eggs, One At A Time, And Beat Until Well Incorporated, 1 Minute.
- Add The Vanilla.
- Alternately Add The Reserved Flour Mixture And The Buttermilk To The Batter, Beginning And Ending With The Flour.
- Beat On Low Speed Until Just Incorporated, 30 Seconds.
- Fold In The Fig Preserves And Reserved Nuts, And Stir Until Smooth.
- Turn The Batter Into The Prepared Pan, And Place The Pan In The Oven.
- Bake The Cake Until A Long Toothpick Inserted In The Cake Comes Out Clean And The Top Springs Back When Lightly Pressed, 50 To 55 Minutes.
- Remove The Pan From The Oven, And Let The Cake Cool In The Pan For 20 Minutes.
- Run A Knife Around The Edges Of The Pan, Give The Pan A Gentle Shake, And Invert The Cake Once And Then Again Onto A Wire Rack To Completely Cool, About 1 Hour.
- Slice And Serve.