Fig cake with citrus syrup glaze
- - 3 eggs
- - 1 ½ cups sugar
- - 1 cup oil
- - 2 cups all purpose flour
- - 1 teaspoon ground nutmeg
- - 1 teaspoon ground allspice
- - 1 teaspoon ground cinnamon
- - 1 teaspoon salt
- - 1 teaspoon baking soda -dissolved in a little hot water
- - ½ cup buttermilk
- - 1 teaspoon vanilla
- - 1 cup preserved figs - coarsely chopped or fig jam
- - 1 cup pecans or walnuts - coarsely chopped
Pre-heat oven to 180°C. Grease and flour a 10-inch tube or bundt pan. Beat eggs well until smooth, add sugar and oil, and continue beating until you’ve made a thick batter. Combine flour with nutmeg, allspice, cinnamon and salt in small bowl. Add half of this flour mixture to the egg/oil/sugar batter, beating gently. Add buttermilk, continuing to beat. Add remaining flour mixture with dissolved soda and buttermilk. Beat gently until fairly smooth. Gently stir in figs and nuts and pour batter into prepared pan. Bake for 40-50 minutes until brown and firm on top and a toothpick comes out clean.
Citrus glaze
- · ½ cup caster sugar
- · ¼ cup water
- · 2 teaspoons of finely grated orange or lemon rind
- · ¼ cup orange or lemon juice
Prepare the glaze while baking. Make the glaze by combining all ingredients in pan, stir over heat, without boiling until the sugar is dissolved, then simmer gently for 2 minutes without stirring. When cake is done, cool in pan on a wire rack for 5 minutes. Remove cake from pan and put on serving plate. While cake is still warm, slowly pour glaze over the cake. Allow to cool completely.