Ideal for fall, Fig Preserve Pound Cake Recipe has beautiful warm flavors from fig preserves and spices with a super moist texture and a little crunch from pecans. It’s truly a mouthwatering, decadent cake!
The recipe was definitely a labor of love. Testing and retesting multiple variations of the recipe until I got it just right. I went through jars of fig preserves, dozens of eggs, and pounds of butter before getting recipe success. I even tried different pans, a bundt pan versus a tube pan.
It should not have been so difficult, but the density and sweetness of the fig preserves threw my otherwise successful pound cake measurements for a loop! Alas, I finally got it right and I think you’ll love the warm spices and flavor of this pound cake.
FIG PRESERVE POUND CAKE RECIPE
Full of flavor, one taste and you’ll agree that this recipe is the best way to enjoy fig preserves! Although it has warm spices of cinnamon, cloves, nutmeg, and allspice, that are usually associated with fall, this cake is good any time of year.
Just a note, if you are not a fig fan, don’t let that deter you from making this cake. The spices are the front notes of flavor. The texture is moist and is similar to a Jam Cake or Date Cake if you’re familiar with those recipes.
As well, I tested it using 10 ounces, 1 cup, and 1/2 cup of fig preserves and I found 1 cup to the be the best amount of fig preserves.
For this cake, I highly recommend using parchment paper to line the bottom and sides of your tube pan. It tends to be sticky!
Most importantly, keep an eye on your cake and start watching it closely after 60 minutes the first time you bake it. Note exactly what you used and how long you baked it for future reference. (I baked my cake at 325°F for 80 minutes in a dark tube pan sitting on a cookie sheet. It was perfect.)
Did you know when a recipe calls for eggs, it refers to using large eggs? If you have small or extra-large eggs, you will need to adjust the amount you use. Here’s an egg size substitution chart for reference.
FOR THE GLAZE
The Amaretto glaze is optional, but I love the additional sweetness and flavor it gives this cake. I used Amaretto liquor. However, you can substitute almond extract. Substitute 1 tablespoon almond extract for the Amaretto.
While you’re here, check out these recipes
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- Sheet Pan Pound Cake
- Can I Bake a Pound Cake in a 9×13-inch Pan?
- 10 Ridiculously Easy Pound Cake Recipes
Fig Preserve Pound Cake Recipe
- ¾ cup butter
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour sifted then measured
- ⅛ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon allspice
- 1 teaspoon ground cloves
- 1 teaspoon nutmeg
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
- 1 teaspoons pure vanilla extract
- 1 cup pecan ground fine
- 1 cup fig preserves
- 1 cup granulated sugar
- ½ cup amaretto liquor
- 7 tablespoons butter
- On low speed, add eggs one at a time, beating well after each addition.
- Stop mixer and scrape sides.
- Add vanilla, pecans, and preserves. Stir to combine.
- Pour batter into prepared pan, filling no more than 2/3 full. Bake for about 75 to 90 minutes or until a wooden pick inserted in the center of the cake comes out clean or with dry crumbs.
- Cool 20 minutes on a wire rack, then turn out onto a cake plate and cool completely.
- In a small saucepan, combine sugar, amaretto, and butter. Cook over low heat, whisking constantly, until butter melts and sugar dissolves. Pour over cooled cake.
- Store in an airtight container up to 1 week on the countertop. Freeze well.