Jonathon Scott Barrett is a seventh-generation Georgian with a deep appreciation of the history, foodways, and culture of the South. A nonprofit executive and CPA, Barrett is also a talented cook and host in culinary rich Savannah where he enjoys good bourbon and fine food – and when he gets the chance, fishing. This recipe for Glazed Fig Preserve Cake is from his book Cook and Tell, chronicles tales and recipes from the South. “One of my favorite of my nephew Jason’s culinary efforts – one that calls back to our family’s roots – is his Glazed Fig Preserve Cake. Lightly spiced with the flavors of fall and winter, this confection is now a holiday tradition within our family. Each Thanksgiving and Christmas one will be found crowning a cake stand, the sweet but tart buttermilk topping whispering promises of a taste of home.”
Glazed Fig Preserve Cake[columns_row width=”third-and-two-thirds”] [column]Ingredients
- 1 1/2 cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon nutmeg
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1 cup vegetable oil
- 3 large eggs, lightly beaten
- 1 cup whole milk buttermilk
- 2 teaspoons vanilla extract
- 1 cup fig preserves
- 1/2 cup chopped pecans
- Preheat oven to 350 degrees.
- In a large mixing bowl, add the sugar, flour, baking soda, salt, nutmeg, cinnamon, and allspice. Stir together with a fork until just mixed.
- Add the oil and eggs to the bowl, and on medium speed beat well with an electric mixer until just incorporated.
- While continuing to beat, add the buttermilk and vanilla. When thoroughly mixed, stir in the preserves and pecans.
- Grease and flour a 10-inch tube or Bundt pan. Add the batter and bake in the preheated oven for 1 hour.
- When done, place the cake on a rack and allow to cool for 15-20 minutes. When cooled, invert the cake onto a cake platter or serving tray. Pour the glaze over the cake.
- When completely cooled, cover and refrigerate overnight before serving. Serves 10-12
Buttermilk Glaze[columns_row width=”third-and-two-thirds”] [column]Ingredients
- 1 teaspoon unsalted butter
- 1/4 cup whole milk buttermilk
- 1 1/2 cups confectioner’s sugar
- 1 teaspoon vanilla extract
- Melt the butter over medium-low heat.
- Add the whole milk buttermilk and sugar, and gently stir until the sugar is dissolved and the mixture creamy.
- Stir in the vanilla, mix well. Remove from heat and allow to cool 2-3 minutes before spreading over the cake.
Submitted by Jonathon Scott Barrett