Buttermilk-Glazed Mini Fig Cakes with Vanilla Hard Sauce Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by James Farmer
Muffin pans make the perfect baking vessels for these little fig cakes. Gussy them up by spooning a dollop or piping a silver dollar of hard sauce on top, and then garnish them with halved fresh figs, fresh herbs, or even pecan hal
Ingredients
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon table salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup vegetable oil
3 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup fig preserves
1/2 cup chopped toasted pecans
Buttermilk Glaze
Vanilla Hard Sauce
Garnishes: fresh rosemary sprigs, fresh fig halves
Instructions
Preheat oven to 350 °. Stir together flour and next 5 ingredients in a large bowl. Gradually add oil, beating at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended. Add buttermilk and vanilla, beating until blended. Fold in preserves and pecans.
Spoon batter into 2 lightly greased (12-cup) muffin pans, filling 20 muffin cups about three-fourths full.
Bake at 350 ° for 15 to 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Invert cakes onto wire racks. Cool 15 minutes.
Drizzle cakes with Buttermilk Glaze. Cool 10 minutes. Pipe Vanilla Hard Sauce onto warm cakes, and serve.
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