Hey there, I made this cake last week, I got the recipe from sass and veracity but made a few changes to suite my pantry..and taste!
This cake turned out to be soo moist and sticky that you can easily pull it of as a pudding rather than a cake!
In the her recipe, she used some fresh and fig preserve as I didn’t have any of which at home I opted for a lil change but using marmalade and dried figs (which she used in addition to the fresh figs).
This cake was really delicious, basically its like one of those dishes that ..well does not sound like peanut butter and chocolate but when you taste it , it will totally surprise you, so try it you won’t regret it!
Marmalade, figs and buttermilk cake
adapted from sass and veracity
1) 1 1/2 cup sugar
2) 2 cup all-purpose flour
3) 1 tsp. baking soda
4) 1/2 tsp. salt
5) 1 tsp. ground nutmeg
6) 1 tsp. cinnamon
7) 1/2 tsp. ground allspice
8) 1/2 tsp. ground cloves
9) 1 cup vegetable oil
10) 3 eggs
11) 1 cup buttermilk (I used skimmed buttermilk – tastes the same but its skimmed so :D)
12) 1 TBS. vanilla extract
13) 1 cup marmalade
14) 1/2 cup chopped pecans or walnuts
15) Around 20 chopped dried figs
1) Combine first 8 ingredients in a large mixing bowl; add oil and eggs, beating well at medium speed with electric mixer.
2) Add buttermilk and vanilla, beating well.
Stir in marmalade,dried figs and pecans or walnuts.
3) Pour batter into a greased and floured 10 inch tube pan.
4) Bake at 350º F. for 1 hour or until wooden pick inserted in center comes out clean.
5) Cool in pan 10 minutes; remove from pan and place on serving platter.
6) Pour buttermilk glaze over cake while both are still warm.
1) 1 1/2 c. powdered sugar
2) 1/4 c. buttermilk
3) 1 TBS. butter
4) 1 tsp. vanilla extract
1) Melt 1 TBS. butter in saucepan over low heat, add the buttermilk and the powdered sugar, heat till dissolved, then add 1 teaspoon vanilla extract.
2) If the glaze is to thin or thick add powdered sugar or more buttermilk accordingly until you get the consistency you like.