Rosemary Fig Cake

Rosemary Fig Cake

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

Prep Time

15

Minutes

Total Time

2:00

Hrs:Mins

Makes

16

servings

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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Technique Tip
Place preserves in a small bowl and use tip kitchen scissors to chop the large pieces.

Nutrition Information:

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