ocracoke fig cake

Inspired by the traditional cake of the Outer Banks, this moist fig cake is a delicious breakfast or dessert treat!

Ocracoke Island Fig Cake

granulated sugar, divided

lemon

water

eggs

vegetable oil

vanilla

all-purpose flour, unbleached

nutmeg

allspice

cinnamon

black pepper

salt

buttermilk, divided

walnuts (optional)

butter, melted

cornstarch ((also known as cornflour in the UK))

Heat

Place the chopped figs in a medium-sized saucepan and stir them together with ½ cup of the sugar, the lemon slices and the ⅔ cup of water. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat to medium-low.

Simmer

Cover and simmer the mixture for about 10 minutes until it is thickened, stirring it often to prevent the figs from sticking to the bottom. Remove the pan from heat and discard the lemon slices.

Cool

Pour the contents into a heatproof bowl and allow the jam to cool. This will make about 1½ cups (13 ounces) of quicky fig jam.

Make the quicky fig jam:

Preheat

Preheat oven to 350° F. Grease and flour a 10-inch tube or Bundt pan.

Beat

Beat the eggs in a stand mixer until they&#039;re frothy and light yellow. Add in 1 cup of the granulated sugar, the oil, and the 1 teaspoon of vanilla. Mix until everything is combined.

Mix together in a separate bowl the flour, nutmeg, allspice, cinnamon, salt, black pepper and 1 teaspoon of the baking soda. Add the dry mix to the egg mixture in two or three additions, alternating with ½ cup of the buttermilk. Mix just until the ingredients are combined.

Slowly mix the quicky fig jam into the batter. (If you&#x27;re using walnuts, add them now.) Pour the batter into the prepared pan and spread it into an even layer.

Bake

Bake the cake for 50-60 minutes until a tester inserted in the cake comes out clean. Remove the pan to a cooling rack for 15 minutes.

Make the cake batter:

Combine

Combine the remaining buttermilk, the remaining ½ cup of sugar, melted butter, corn starch and the remaining baking soda in a medium-sized saucepan. Bring it to a boil over medium heat, stirring constantly. Once it comes to a boil, immediately remove the pan from heat and keep stirring. It will be foamy and will escape the pan if not stirred! Stir in the vanilla and then let the glaze sit to wait for the cake.

Meanwhile, make the glaze:

Prep

Have a serving platter ready for the cake: the platter should have enough room and high-enough edges to hold excess glaze.

Invert

After the cake has cooled for 15 minutes, run a knife around the edges to loosen it from the pan. Invert the pan onto the serving platter and gently remove the pan from the cake.

Pour

Pour the warm glaze evenly over the top of the still-warm cake.

Allow the cake to cool for another 10-15 minutes. Then slice it and serve!

Serve

Finish the cake:

One of my readers, Sybil, made this recipe with fresh figs - thanks Sybil for sharing this option!

When making the figgy jam, omit the dried figs and the ⅔ cup of water. Use three cups of sliced, fresh figs instead. Cook them in the saucepan with the lemon slices and sugar as directed above until the quicky jam has thickened - this may take a little longer than the 10 minutes.

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Ocracoke Island Fig Cake

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The most viewed ocracoke fig cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ocracoke Island Fig Cake

The most viewed ocracoke fig cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine