Ocracoke Island Fig Cake – Bake from Scratch

Within the early ‘60s, Margaret Garrish created the primary Ocracoke Island Fig Cake. It’s stated that when Margaret found that she was out of dates for her date cake, she swapped in fig preserves, which have been usually used as a topping between cake layers. She blended the fig preserves into the batter, and the cake got here out with wonderful taste and an much more tender crumb. We deliver the fig taste with this recreation of this traditional spice cake. Combining Valley Fig Grower’s naturally candy, sturdy dried Sun-Maid Figs, vibrant vanilla, and the earthy, heat flavors of 4 totally different spices, this masterpiece could have you questioning why you didn’t make a fig cake sooner. We full the cake with a hefty pour of a delightfully candy Caramel Glaze, giving this masterpiece a shocking end. Our perfected Ocracoke Island Fig Cake recipe is unbelievable for a weekend brunch, a simple snack, or served alongside your favourite meal!

Ocracoke Island Fig Cake

  • 1½ cups (240 grams) Sun-Maid Figs, stemmed
  • 1½ teaspoons (6 grams) vanilla extract
  • ½ cup (120 grams) water
  • 2⅓ cups (467 grams) granulated sugar
  • ½ cup (110 grams) firmly packed mild brown sugar
  • 4 giant eggs (200 grams), room temperature
  • ⅔ cup (150 grams) vegetable oil
  • 1 teaspoon (1 gram) packed lemon zest
  • 2⅔ cups (333 grams) all-purpose flour
  • 1½ teaspoons (4.5 grams) kosher salt
  • 1½ teaspoons (3 grams) floor nutmeg
  • 1½ teaspoons (3 grams) floor cinnamon
  • 1 teaspoon (2 grams) floor allspice
  • 1 tablespoon (15 grams) heat water (90°F/32°C)
  • 1¼ teaspoons (6.25 grams) baking soda
  • ⅔ cup (160 grams) complete buttermilk, room temperature
  • 1 tablespoon (18 grams) vanilla bean paste
  • 1½ cups (170 grams) chopped toasted pecans
  • Caramel Glaze (recipe follows)
  • Garnish: toasted pecan halves
  1. Within the work bowl of a meals processor, mix figs and vanilla extract. With processor operating, add ½ cup (120 grams) water in a gradual, regular stream till combination is puréed, stopping to scrape sides of bowl.
  2. Preheat oven to 350°F (180°C).
  3. Within the bowl of a stand mixer fitted with the paddle attachment, beat sugars and eggs at medium velocity till easy and barely thickened, about 2 minutes, stopping to scrape sides of bowl. Add fig purée, oil, and lemon zest; beat till thickened and effectively mixed, 2 to three minutes, stopping to scrape sides of bowl.
  4. In a big bowl, whisk collectively flour, salt, nutmeg, cinnamon, and allspice. In a small bowl, stir collectively 1 tablespoon (15 grams) heat water and baking soda; add buttermilk and vanilla bean paste, stirring till effectively mixed. With mixer on low velocity, progressively add flour combination to sugar combination alternately with buttermilk combination, starting and ending with flour combination, beating simply till mixed after every addition. Fold in chopped pecans.
  5. Spray a 10-inch tube pan with baking spray with flour. Unfold batter into ready pan. Firmly faucet pan on a kitchen towel-lined counter a number of occasions to settle batter and launch any air bubbles.
  6. Bake till a wood decide inserted close to middle comes out clear, 55 minutes to 1 hour and 5 minutes, loosely protecting with foil throughout closing 5 minutes of baking to forestall extra browning. Let cool in pan on a wire rack for quarter-hour. Invert cake onto a wire rack, and let cool fully.
  7. Pour Caramel Glaze onto cooled cake. Garnish with pecan halves, if desired. Retailer in an hermetic container for as much as 3 days.


Caramel Glaze

  • 1 cup (200 grams) granulated sugar
  • ⅓ cup (80 grams) water
  • ⅓ cup (80 grams) plus 3 tablespoons (45 grams) heavy whipping cream, room temperature and divided
  • 2 tablespoons (28 grams) unsalted butter, softened
  • ¼ teaspoon kosher salt
  • ½ cup (60 grams) confectioners’ sugar, sifted
  1. In a medium saucepan, deliver granulated sugar and ⅓ cup (80 grams) water to a boil over medium-high warmth, stirring simply till sugar dissolves. Cook dinner, with out stirring, till combination turns mild amber in shade and a sweet thermometer registers 340°F (171°C), 10 to fifteen minutes. Take away from warmth, and thoroughly whisk in ⅓ cup (80 grams) cream, butter, and salt. (Combination will boil vigorously.) Let cool fully.
  2. Add confectioners’ sugar to caramel combination, whisking till easy. Whisk in as much as remaining 3 tablespoons (45 grams) cream till desired consistency is reached. Use instantly.