Rosemary Fig Cake

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

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

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

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

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