Ocracoke Fig Cake

Ingredients:
3 eggs
1 1/2 cups sugar
1 cup oil
2 cups all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup buttermilk (see Note)
1 teaspoon baking soda, dissolved in a little hot water
1 teaspoon vanilla
1 cup coarsely chopped preserved figs, or fig jam (see Note)
1 cup coarsely chopped pecans or walnuts
Buttermilk glaze, see recipe at left below

Directions:
This moist spice cake will keep for at least a week, which makes it an ideal choice when you have house guests. The cake also will keep in the freezer for six months.

Heat the oven to 350 degrees. Grease and flour a 10-inch tube pan and set aside. Beat the eggs until light yellow and smooth. Add the sugar and oil and continue beating well to make a thick, smooth batter.

Combine the flour with the nutmeg, allspice, cinnamon and salt in a small bowl, and stir with a fork to mix well. Add half the flour mixture to the egg-and-sugar mixture and stir with a wooden spoon to blend well. Add the buttermilk and mix well. Add the remaining flour along with the baking soda dissolved in water and the vanilla, and stir everything together into a fairly smooth batter. Gently stir in the figs and the nuts, mixing just until they are evenly distributed throughout the batter.

Quickly scrape the batter into the prepared pan, and bake at 350 degrees 40 to 50 minutes until the cake is handsomely brown and firm on top, and until a wooden skewer inserted in the center comes out clean. While the cake bakes, prepare the buttermilk glaze (see recipe below) and set aside until the cake is done.

Cool the cake in the pan on a wire rack or folded kitchen towel for about 15 minutes. Loosen the cake from the pan gently, running a table knife around the sides of the pan, and then gently turn it out onto the wire rack. Turn the cake top side up, and carefully place it on a serving plate or cake stand.

Spoon the buttermilk glaze over the warm cake, and cool completely before serving.

Note: If you don't have buttermilk, stir 1 tablespoon of vinegar or lemon juice into 1 cup of milk and let stand for 10 minutes.

If you want to use dried figs, remove the stems, halve lengthwise and simmer for 30 minutes in 1 cup of water mixed with 1 cup of sugar, and then cool and chop.
Makes 10 servings.
Per serving: calories, 664; fat, 36 grams (48% of calories); cholesterol, 77 milligrams, carbohydrate, 80 grams; fiber, 2 grams; protein, 6 grams; sodium, 435 milligrams; sugar, 56 grams Source: “Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations,” by Nancie McDermott



Buttermilk Glaze

Ingredients:
1/2 cup buttermilk
1/2 cup sugar
1/4 cup (1/2 stick) butter
1 1/2 teaspoons cornstarch or flour
1/4 teaspoon baking soda
1 teaspoon vanilla extract


Directions:
While the cake is baking, make the glaze in a medium saucepan, combining the buttermilk, sugar, butter, cornstarch and baking soda and bringing to a gentle boil. Remove at once, stir well and cool to room temperature. Add the vanilla and set aside until the cake is done.

Source: “Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations,” by Nancie McDermott