Glazed Fig Cake

Recipe View Preheat the oven to 300 degrees F (150 degrees C). Grease and lightly flour a 9x13-inch baking pan. (5 minutes)

Recipe View In a medium bowl, whisk together the flour, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt. (5 minutes)

Recipe View In a large bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer. Gradually beat in the eggs until well combined. (7 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. (5 minutes)

Recipe View Gently fold in the chopped fresh figs and toasted pecans. (3 minutes)

Recipe View Pour the batter into the prepared baking pan, spreading evenly. (2 minutes)

Recipe View Bake in the preheated oven for approximately 1 hour, or until a wooden skewer inserted into the center comes out clean. (60 minutes)

Recipe View Remove from the oven and let the cake cool in the pan for at least 30 minutes before frosting. (30 minutes)

Recipe View While the cake cools, prepare the glaze. In a medium saucepan, combine the butter, sugar, evaporated milk, and baking soda. (3 minutes)

Recipe View Bring the mixture to a boil over medium heat, stirring constantly until the sugar is dissolved. (5 minutes)

Recipe View Continue to cook, without stirring, until the mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a soft ball. (10 minutes)

Recipe View Remove from heat and pour the glaze into a small bowl. Beat with a spoon or whisk until it thickens slightly and reaches a spreading consistency. (5 minutes)

Recipe View Immediately pour the glaze over the cooled cake, spreading evenly. Allow the glaze to set before serving. (2 minutes)