Fig Cake (Gateau De Figue)
Cook Time: 1 hour
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Description: This cherished recipe has been passed down through five generations in the Guidry family of Church Point, Louisiana, making it a treasured tradition. Featured on Chef Folse’s television show during the week of July 17 to July 23, 1999, this fig cake holds a special place in the hearts of many. Perfect for any occasion, it’s a delightful dessert that brings warmth and nostalgia to every bite.
Recipe Category: Dessert
Keywords: Fruit, Potluck, Weeknight, Oven, Less than 4 Hours
Nutritional Information (per serving):
- Calories: 4242.1
- Fat Content: 237.7g
- Saturated Fat Content: 101.3g
- Cholesterol Content: 1010.3mg
- Sodium Content: 3077.7mg
- Carbohydrate Content: 472.4g
- Fiber Content: 20.8g
- Sugar Content: 219.2g
- Protein Content: 71.1g
Recipe Yield: 1 cake
Ingredients:
- 1 fresh fig
- 3/4 cup butter
- 1 cup sugar
- 3 eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup pecans
Instructions:
- Preheat the oven to 350ยฐF (175ยฐC).
- Grease and flour a bundt-style pan, ensuring even coverage, and set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition to incorporate fully.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and spices (nutmeg, cinnamon, and ginger).
- Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, and mix until well combined.
- Stir the batter constantly until all ingredients are thoroughly incorporated.
- Fold in the vanilla extract, pecans, and fresh fig, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan, spreading it out evenly.
- Bake in the preheated oven for approximately 1 hour, or until a cake tester inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
- Carefully invert the pan onto a wire rack to release the cake, and let it cool completely.
- Serve the fig cake slices on their own or accompanied by a scoop of ice cream or a dollop of fresh whipped cream for an extra indulgent touch.
Tips:
- For added flavor and texture, you can lightly toast the pecans before incorporating them into the batter.
- If fresh figs are not available, you can use dried figs instead. Simply soak them in warm water for about 10 minutes, then drain well before chopping and adding to the batter.
- To prevent the cake from sticking to the pan, ensure that you grease and flour it thoroughly, paying extra attention to the crevices and corners of the bundt pan.
- Allow the cake to cool completely before slicing to ensure clean, neat cuts.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
