Delicious Fig Pound Cake Recipe: Perfect for Dessert!
Are you bored of the same old strawberry and vanilla flavors in cakes? Well, I have a treat for you. As a chef specializing in British cuisine, I have the perfect recipe to tantalize your taste buds – a Fig Pound Cake Recipe. This delicious cake is made with dried figs, fig preserves, and fresh figs covered in a soft and moist yellow cornmeal cake.
Pound cake is an evergreen favorite in the culinary world. However, the addition of figs takes it to another level altogether. The sweetness of the figs perfectly balances out the tangy taste of the buttermilk, making it an indulgent dessert that satisfies all palates.
This Fig Pound Cake Recipe will leave you satisfied with its unique flavor combination and smooth texture. So what are you waiting for? Let’s get baking!
Why You’ll Love This Recipe
Fancy yourself some pound cake? Well, let me tell you about the greatest pound cake recipe of all time: the Fig Pound Cake. The best part is, this isn’t your ordinary, plain old pound cake. No, no, no. This recipe is filled with delicious and unique ingredients that will set your taste buds aflutter.
For starters, we’ve got dried figs which give the cake a rich and unique flavor that you won’t be able to find in other pound cakes. And if you’re a fan of nuts, we’ve got pine nuts sprinkled on top that add a delightful crunch with every bite.
In addition to these special ingredients, we’ve also made sure that our cake is moist and flavorful by adding applesauce into the mix. It adds an unexpected sweetness and tanginess to our pound cake that’ll leave you wanting more.
And let’s not forget about the texture of this cake. We’ve added some yellow cornmeal to give it an extra bite that goes perfectly with the softness of the figs.
Lastly, this Fig Pound Cake can be enjoyed year-round because it’s perfect for every season. Whether you serve it up during summer with fresh figs, or winter with fig preserves and warm tea, you won’t be disappointed.
So what are you waiting for? Try this Fig Pound Cake recipe today and experience a brand new level of deliciousness that’ll have everyone asking for seconds.
Ingredient List
Here is a breakdown of the ingredient list that you will need to make this delicious Fig Pound Cake:
Dry Ingredients:
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 3 eggs, room temperature
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ cup milk
Fig Mixture:
- ½ cup dried figs, chopped
- ½ cup fig preserves
Optional Mix-ins:
- ¼ cup pine nuts or walnuts, toasted and chopped
Make sure that all ingredients are fresh and have been measured accurately before starting!
The Recipe How-To
Now, let’s get started with the Fig Pound Cake recipe. This recipe is super easy to make and guaranteed to impress your guests. You’ll need a bundt cake pan, a mixing bowl, measuring cups, and spoons.
Instructions
- Preheat the oven to 350°F (180°C).
- In a large mixing bowl, cream together 1 cup (226 g) of unsalted butter and 1 1/2 cups (300 g) of granulated sugar until pale yellow in colour.
- Add 3 eggs one at a time, beating well after each addition.
- In another bowl mix together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
- Gradually incorporate the dry mixture into the wet ingredients in 3 equal parts alternating with 3/4 cup of milk per each part of the dry mixture.
- Fold in 1/2 cup of applesauce, which will help retain moisture and create a denser texture for the cake.
- Finally, fold in 1 cup dried figs that have been chopped into small pieces and 1/2 cup toasted pine nuts.
Baking
- Apply generous amounts of butter or shortening to grease the bottom and crevices of the bundt pan making sure you cover every inch completely then dust with flour.
- Pour the batter into the prepared bundt cake pan.
- Bake for approximately 50-60 minutes until a toothpick inserted into the thickest part comes out clean.
- Let it cool in the pan for about 10-15 minutes before removing.
Toppings
- You can serve this cake plain or top it with some homemade strawberry-fig sauce, whipped cream or caramel sauce depending on your preference.
Make it Your Own
If you have fresh figs or fig preserves, you can use these instead of the dried figs or add them as a bonus topping to the finished cake. If pine nuts aren’t your favourite, substitute them with chopped pecans, walnuts or almonds for some added texture and crunch.
Now, kick back with a cup of tea and enjoy your delicious Fig Pound Cake!
Substitutions and Variations
When it comes to making the perfect Fig Pound Cake, there are a wide variety of substitutions and variations you can make to create a personalized and unique cake. Below are some delicious ways to switch up the recipe:
– Pecans or walnuts: Don’t have pine nuts on hand? Try substituting them for pecan or walnut pieces for a tasty crunch.
– Figs: While this recipe calls for dried figs, fresh figs can also be used, although the baking time may need to be adjusted slightly.
– Applesauce: For a lower-fat option, you can substitute the butter with applesauce. Just note that this may affect the texture and taste of the cake slightly.
– Gluten-free flour: To make this cake gluten-free, swap out the all-purpose flour for a gluten-free flour blend. Be sure to check that all other ingredients are also gluten-free.
– Chocolate ganache: Drizzle chocolate ganache over the top of your Fig Pound Cake for an extra decadent touch.
– Strawberry fig sauce: Create a delightful fruity sauce by combining fresh strawberries with fig preserves in a blender until smooth. Drizzle over individual slices of cake before serving.
No matter how you choose to personalize your Fig Pound Cake recipe, it’s sure to be a delicious and memorable dessert that will have everyone asking for seconds!
Serving and Pairing
There’s nothing quite as satisfying as the aroma of freshly baked cake wafting through your kitchen. When it comes to this fig pound cake, I recommend serving it slightly warm, with a dollop of whipped cream on top, and a handful of fresh figs on the side.
The sweetness and dense texture of the cake pairs perfectly with a strong cup of coffee or tea, allowing you to indulge in its comforting flavor. It can also be an excellent accompaniment for desserts such as chocolate ganache or strawberry sauce.
Alternatively, a little indulgence goes a long way when paired with some rich, savory flavors. Served with a cheese board featuring some hard cheddar or brie, this fig pound cake elevates your snack game to the next level.
With its nutty and fruity undertones, you can also pair this cake with some poached pears or applesauce for a satisfying dessert experience that will undoubtedly leave your taste buds feeling pampered.
Overall, there are endless ways to enjoy this fig pound cake. It is a versatile treat that can be served as an indulgent dessert or as an accompaniment to other dishes at any time of the day!
Make-Ahead, Storing and Reheating
When it comes to cake, we often find ourselves with leftovers. Luckily, this fig pound cake holds up incredibly well for days after baking! Here are some useful tips on how to make it ahead of time, store it properly and reheat it:
Make-Ahead:
This fig pound cake can be made 1-2 days in advance. Once baked and cooled completely, wrap the cake tightly in plastic wrap or aluminum foil and store at room temperature. You can also freeze the whole cake (without icing) by wrapping it first in a layer of plastic wrap and then in aluminum foil. It will last up to 3 months in the freezer.
Storing:
If you have any leftover slices of fig pound cake or have made it ahead of time, here’s how to store them to retain its freshness and flavor:
– Room temperature: Wrap the slices separately in plastic wrap or place them in an airtight container. The cake will stay fresh for up to 3 days at room temperature.
– Refrigeration: If you’re planning on keeping your fig pound cake for more than three days, transfer the slices to airtight containers and refrigerate them. The chilled cake will last for up to a week when stored correctly.
– Freezing: Freeze your leftover slices, wrapped tightly in plastic or aluminum foil. Once defrosted, they can be reheated or consumed cold within two months.
Reheating:
If you’ve stored your fig pound cake in the fridge or freezer and want to revive its texture and taste, here are a few ways of doing it:
– Oven: Preheat oven to 350°F (175°C), place your slices on a baking sheet lined with parchment paper, cover with aluminum foil and bake for approximately 10 minutes until thoroughly heated.
– Microwave: Place your slices on a microwave-safe plate, loosely cover with damp paper towels, and microwave for approximately 20 seconds until defrosted and slightly warmed.
– Toaster oven: Preheat the toaster oven at 375°F (190°C), wrap the slices in foil and bake for approximately 10 minutes, or until heated.
In conclusion, proper storage and reheating will help maintain the moisture and flavor of this delicious fig pound cake. With these simple tips and tricks, you can enjoy it fresh or make-ahead with confidence!
Tips for Perfect Results
Now that you have all the ingredients ready, it’s time to make sure that you get the perfect result for this fig pound cake. Here are some tips that will certainly help you in achieving the best outcome possible.
First and foremost, make sure to not overmix the batter. Doing so can lead to a dense and dry texture, which will greatly affect the overall flavor of your fig pound cake. Mix the wet and dry ingredients together just until they are well-combined.
Another key tip is to use room temperature ingredients when baking. This means taking out butter and eggs from the fridge ahead of time and letting them sit at room temperature for about an hour. This helps ensure that everything mixes together smoothly.
When measuring ingredients, always follow the recipe carefully and accurately. A slight deviation can affect the final outcome of the cake. For example, too much flour can lead to a dry cake, while too little can give you a runny consistency.
Be sure to generously grease your baking pan with butter or oil before pouring in the batter. Use a light coating of flour on top of the greased pan to help prevent sticking.
Always preheat your oven before putting in the cake. This allows for consistent heat throughout the baking process. Additionally, don’t peek or open the oven during baking as this can affect how evenly the cake bakes.
Let the cake cool completely in its pan on a wire rack before removing it and transferring it onto another platter. This will help prevent crumbling or breaking apart while transferring it.
Lastly, feel free to experiment with different toppings such as fig glaze or brown butter frosting to give your fig pound cake an additional flavorful kick.
By following these simple tips, your fig pound cake will surely come out perfectly moist and bursting with delicious fig flavor that’s perfect for any occasion!
Bottom Line
In conclusion, the fig pound cake recipe is a must-try for anyone looking to indulge in a delicious dessert or treat for any occasion. With its unique blend of ingredients, you’ll be sure to impress yourself and your guests alike. Whether you’re enjoying it at home with a cup of tea or sharing it at a gathering with friends and family, this cake is sure to be a hit.
Overall, this fig pound cake recipe is an absolute classic and a staple in any baker’s repertoire. With its tender crumb and perfect balance of sweetness, it’s sure to satisfy your sweet tooth while also being a healthier option thanks to the addition of applesauce. So don’t wait any longer, gather up your recipe ingredients, preheat that oven to 350 degrees and get baking! Trust me, you won’t regret it!
Fig Pound Cake Recipe
Ingredients
- 2 cups flour
- 1/2 cup yellow cornmeal
- 1/2 teaspoon salt
- 1 cup butter, softened (or 1/2 cup butter cup applesauce)
- 1/2 cup applesauce
- 1 2/3 cups sugar
- 5 eggs
- 2 teaspoons vanilla sugar
- 1/2 cup milk
- 1 cup dried fig, chopped
- 1/2 cup pine nuts
Instructions
- Preheat oven to 350°F.
- Butter and flour an 8 x 4 x 2-inch loaf pan.
- Sieve flour, cornmeal vanilla sugar and salt in a bowl.
- Put butter in a bowl and beat.
- Slowly add the sugar; blend well.
- Add eggs to butter mixture, two at a time, and beat until light.
- (If you use applesauce, add it in between the eggs).
- Add flour mixture alternately with milk.
- Beat until smooth.
- Stir in figs and nuts.
- Spoon into greased loaf pan.
- Bake about 45 minutes, or until a wooden pick comes out clean when inserted in the center.
- Cool on a rack.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.