About this recipe:A moist, fragrant fig and pecan spice cake with the subtle tang of buttermilk thrown into the mix and a caramelised sugar and butter icing to top it all off.
250g plain flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/2 teaspoon salt
300g caster sugar
3 eggs, beaten
165g chopped fresh figs
110g chopped pecans
100g caster sugar
120ml evaporated milk
1/2 teaspoon bicarbonate of soda
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Method Prep:30min › Cook:1hr30min › Ready in:2hr
To make the cake:
Preheat oven to 150 C / Gas 2. Grease a 20x30cm tin. Mix together the flour, cinnamon, cloves, nutmeg, 1 teaspoon bicarb, baking powder and salt. Set aside.
In a large bowl, cream together 225g butter and 300g sugar until light and fluffy. Stir in the eggs. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Fold in the chopped figs and pecans.
Pour mixture into prepared tin. Bake in the preheated oven for 60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.
To make the icing:
In a large saucepan mix together butter, sugar, evaporated milk and bicarbonate of soda. Bring to the boil, stirring, until sugar is dissolved. Then cook without stirring until the mixture turns brown or until it reaches soft-ball stage (115 C on a sugar thermometer). Cool to lukewarm (45 degrees C). Pour into a small bowl and beat until it thickens to spreading consistency. Quickly spread icing onto the cooled cake.
When making the icing, you can check soft-ball stage without a sugar thermometer by dropping a small amount of the hot icing mixture into cold water; when it forms a soft ball which will flatten on its own when removed, it's ready!