Prep Time::20 mins
Cook Time:: 1 hr
Additional Time::15 mins
Total Time:: 1 hr 35 mins
Servings::14
Yield::1 10-inch cake
Ingredients
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1 pound dried figs
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup buttermilk
1 cup white sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
Place dried figs into a saucepan and cover with water. Bring to a simmer over low heat and cook until soft, about 5 minutes. Drain figs, reserving 1/2 cup cooking liquid.
Sift flour, baking powder, salt, baking soda, cinnamon, and cloves into a bowl.
Cut figs into 1/4-inch cubes. Combine buttermilk and reserved cooking liquid in a medium bowl.
Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, then stir in vanilla. Beat in flour mixture alternately with buttermilk mixture, then stir in figs and walnuts. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.