Ocracoke Island Fig Cake – Bake from Scratch

Within the early ‘60s, Margaret Garrish created the primary Ocracoke Island Fig Cake. It’s stated that when Margaret found that she was out of dates for her date cake, she swapped in fig preserves, which had been sometimes used as a topping between cake layers. She combined the fig preserves into the batter, and the cake got here out with glorious taste and an much more tender crumb. We carry the fig taste with this recreation of this basic spice cake. Combining Valley Fig Grower’s naturally candy, strong dried Sun-Maid Figs, vibrant vanilla, and the earthy, heat flavors of 4 completely different spices, this masterpiece can have you questioning why you didn’t make a fig cake sooner. We full the cake with a hefty pour of a delightfully candy Caramel Glaze, giving this masterpiece a surprising end. Our perfected Ocracoke Island Fig Cake recipe is unbelievable for a weekend brunch, a straightforward snack, or served alongside your favourite meal!

Ocracoke Island Fig Cake

  • 1½ cups (240 grams) Sun-Maid Figs, stemmed
  • 1½ teaspoons (6 grams) vanilla extract
  • ½ cup (120 grams) water
  • 2⅓ cups (467 grams) granulated sugar
  • ½ cup (110 grams) firmly packed gentle brown sugar
  • 4 giant eggs (200 grams), room temperature
  • ⅔ cup (150 grams) vegetable oil
  • 1 teaspoon (1 gram) packed lemon zest
  • 2⅔ cups (333 grams) all-purpose flour
  • 1½ teaspoons (4.5 grams) kosher salt
  • 1½ teaspoons (3 grams) floor nutmeg
  • 1½ teaspoons (3 grams) floor cinnamon
  • 1 teaspoon (2 grams) floor allspice
  • 1 tablespoon (15 grams) heat water (90°F/32°C)
  • 1¼ teaspoons (6.25 grams) baking soda
  • ⅔ cup (160 grams) entire buttermilk, room temperature
  • 1 tablespoon (18 grams) vanilla bean paste
  • 1½ cups (170 grams) chopped toasted pecans
  • Caramel Glaze (recipe follows)
  • Garnish: toasted pecan halves
  1. Within the work bowl of a meals processor, mix figs and vanilla extract. With processor working, add ½ cup (120 grams) water in a gradual, regular stream till combination is puréed, stopping to scrape sides of bowl.
  2. Preheat oven to 350°F (180°C).
  3. Within the bowl of a stand mixer fitted with the paddle attachment, beat sugars and eggs at medium velocity till easy and barely thickened, about 2 minutes, stopping to scrape sides of bowl. Add fig purée, oil, and lemon zest; beat till thickened and properly mixed, 2 to three minutes, stopping to scrape sides of bowl.
  4. In a big bowl, whisk collectively flour, salt, nutmeg, cinnamon, and allspice. In a small bowl, stir collectively 1 tablespoon (15 grams) heat water and baking soda; add buttermilk and vanilla bean paste, stirring till properly mixed. With mixer on low velocity, progressively add flour combination to sugar combination alternately with buttermilk combination, starting and ending with flour combination, beating simply till mixed after every addition. Fold in chopped pecans.
  5. Spray a 10-inch tube pan with baking spray with flour. Unfold batter into ready pan. Firmly faucet pan on a kitchen towel-lined counter a number of occasions to settle batter and launch any air bubbles.
  6. Bake till a wood choose inserted close to heart comes out clear, 55 minutes to 1 hour and 5 minutes, loosely overlaying with foil throughout remaining 5 minutes of baking to forestall extra browning. Let cool in pan on a wire rack for quarter-hour. Invert cake onto a wire rack, and let cool utterly.
  7. Pour Caramel Glaze onto cooled cake. Garnish with pecan halves, if desired. Retailer in an hermetic container for as much as 3 days.

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Caramel Glaze

  • 1 cup (200 grams) granulated sugar
  • ⅓ cup (80 grams) water
  • ⅓ cup (80 grams) plus 3 tablespoons (45 grams) heavy whipping cream, room temperature and divided
  • 2 tablespoons (28 grams) unsalted butter, softened
  • ¼ teaspoon kosher salt
  • ½ cup (60 grams) confectioners’ sugar, sifted
  1. In a medium saucepan, carry granulated sugar and ⅓ cup (80 grams) water to a boil over medium-high warmth, stirring simply till sugar dissolves. Prepare dinner, with out stirring, till combination turns gentle amber in shade and a sweet thermometer registers 340°F (171°C), 10 to fifteen minutes. Take away from warmth, and thoroughly whisk in ⅓ cup (80 grams) cream, butter, and salt. (Combination will boil vigorously.) Let cool utterly.
  2. Add confectioners’ sugar to caramel combination, whisking till easy. Whisk in as much as remaining 3 tablespoons (45 grams) cream till desired consistency is reached. Use instantly.

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