Rosemary Fig Cake

Bake this delightful rosemary fig cake that’s made using Gold Medal® all-purpose flour – perfect for dessert.

  • Prep Time 15 min
  • Total Time 2 hr 0 min
  • Servings 16

Ingredients

Cake

2
cups Gold Medal™ all-purpose flour
1 1/4
cups granulated sugar
1
tablespoon finely chopped fresh rosemary leaves
1
teaspoon baking soda
1/2
teaspoon salt
1
cup buttermilk
1
cup vegetable oil
1
teaspoon vanilla
3
eggs
3/4
cup fig preserves, chopped
1/2
cup chopped walnuts

Buttermilk Glaze

3/4
cup powdered sugar
2
tablespoons buttermilk
2
teaspoons butter, melted
1/2
teaspoon vanilla
  • 1 Heat oven to 350°F. Heavily grease 12-cup fluted tube cake pan with shortening; lightly flour.
  • 2 In large bowl, mix flour, granulated sugar, rosemary, baking soda and salt. Add buttermilk, oil, 1 teaspoon vanilla and the eggs. Beat with electric mixer on medium speed just until moistened. Stir in fig preserves and walnuts. Pour batter into pan.
  • 3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 15 minutes. Remove cake from pan to serving platter.
  • 4 In small bowl, mix all glaze ingredients with whisk until smooth. Pour glaze over warm cake.

Expert Tips

Place preserves in a small bowl and use tip kitchen scissors to chop the large pieces.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
,
% Daily Value
Total Fat
19g
19%
(Saturated Fat
3g,
3%
),
Sodium
120mg
120%;
Total Carbohydrate
46g
46%
(Dietary Fiber
1g
1%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 2 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.