Gant - Baking Bible: 80 Best Baking Recipes of All Time

This signature cake makes use of the luscious figs that ripen in midsummer on this barrier island in North Carolinas Outer Banks. Most native residents have a yard tree or two, & lots of are devoted to consuming what they'll by way of the season, whereas placing an considerable portion of the crop into jars of jam & preserves.

This cake can also be in style as a layer cake, crammed & topped with Cream Cheese Frosting . For the figs, the only option is entire preserved ones, which you drain, stem, & chop into small however signifcant chunks. An alternative choice is dried figs, which you'll stem, halve lengthwise, & simmer for half-hour in one cup of water combined with one cup of sugar, after which cool & chop.

SERVES eight TO 10

Fig Cake

three eggs

1 cups sugar

one cup oil

two cups all-purpose flour

one teaspoon ground nutmeg

one teaspoon ground allspice

one teaspoon ground cinnamon

one teaspoon salt

one teaspoon baking soda dissolved in somewhat scorching water

cup buttermilk (see Word)

one teaspoon vanilla extract

one cup coarsely chopped preserved figs, or fig jam

one cup coarsely chopped pecans or walnuts

Buttermilk Glaze

cup buttermilk (see Notice)

cup sugar

cup ( stick) butter

1 teaspoons cornstarch or flour

teaspoon baking soda

one teaspoon vanilla extract

TO MAKE THE CAKE, heat the oven to 350F. Grease & flour a ten-inch tube pan & put aside. Beat the eggs effectively till mild yellow & easy. Add the sugar & oil & proceed beating effectively to make a thick, easy batter.

COMBINE the flour with the nutmeg, allspice, cinnamon, & salt in a small bowl, & stir with a fork to combine properly. Add half the flour combination to the egg-and-sugar combination & stir with a wood spoon to mix properly. Add the buttermilk & blend effectively. Add the remaining flour together with the baking soda dissolved in water & the vanilla, & stir to combine the whole lot into a reasonably easy batter. Gently stir within the figs & the nuts, mixing simply till they're evenly distributed all through the batter.

QUICKLY SCRAPE THE BATTER into the ready pan, & bake at 350F for forty to 50 minutes till the cake is handsomely brown & firm on top, & till a picket skewer inserted within the middle comes out clear. Whereas the cake bakes, put together the buttermilk glaze & put aside till the cake is completed.

COOL THE CAKE within the pan on a wire rack or folded kitchen towel for about quarter-hour. Loosen the cake from the pan gently, working a table knife across the sides of the pan, after which gently flip it out onto the wire rack. Flip the cake top aspect up, & punctiliously place it on a serving plate or cake stand.

WHILE THE CAKE IS BAKING, make the glaze in a medium saucepan, combining the buttermilk, sugar, butter, cornstarch, & baking soda, & bringing to a mild boil. Take away directly, stir nicely, & cool to room temperature. Add the vanilla, & put aside till the cake is completed. Spoon the buttermilk glaze over the nice & cozy cake, & cool utterly.

NOTE: In case you dont have buttermilk, stir I tablespoon of vinegar or lemon juice into I cup of milk, & let stand for ten minutes.