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Ideal for fall, Fig Preserve Pound Cake Recipe has beautiful warm flavors from fig preserves and spices #cake #poundcake #poundcakepaula #dessert #recipe #homemade #fromscratch #fig #preserves
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Fig Preserve Pound Cake Recipe

Ideal for fall, the cake has beautiful warm flavors from fig preserves and spices with a super moist texture and a little crunch from pecans. 
Course Dessert
Cuisine American/Southern
Keyword bundt cake, cake, coffee cake, fig, figs, pecans, pound cake, pound cake recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Servings 18 servings
Calories 393kcal
Author Paula

Ingredients

CAKE

  • ¾ cup butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour sifted then measured
  • 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

GLAZE

  • 1 cup granulated sugar
  • ½ cup amaretto liquor
  • 7 tablespoons butter

Instructions

CAKE

  • Preheat oven to 325°F. Grease and flour or spray with Wilton cake release then line with parchment paper one 12-cup Bundt pan or tube pan.
  • In the bowl of an electric mixer, cream butter and sugar. Stop the mixer and scrape the sides of the bowl.
  • On low speed, add eggs one at a time, beating well after each addition.
  • Combine flour, salt, allspice, cloves, nutmeg, and cinnamon. Add to the butter mixture alternately with buttermilk beginning and ending with the flour.
  • 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.

GLAZE

  • 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.

Nutrition

Calories: 393kcal | Carbohydrates: 55g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 216mg | Potassium: 85mg | Fiber: 1g | Sugar: 37g | Vitamin A: 458IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg