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Rosemary Fig Cake

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Betty Crocker Kitchens
Updated Dec 13, 2012
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Bake this delightful rosemary fig cake that’s made using Gold Medal® all-purpose flour – perfect for dessert.

Rosemary Fig Cake

  • Prep Time 15 min
  • Total 2 hr 0 min
  • Servings 16
  • Ingredients 15
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Heavily grease 12-cup fluted tube cake pan with shortening; lightly flour.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    In small bowl, mix all glaze ingredients with whisk until smooth. Pour glaze over warm cake.

Nutrition

360 Calories
19g Total Fat
4g Protein
46g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Total Fat
19g
0%
Saturated Fat
3g
0%
Sodium
120mg
0%
Total Carbohydrate
46g
0%
Dietary Fiber
1g
0%
Protein
4g
% 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.

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