Whenever I stop to think of my Oklahoma roots I am overwhelmed with gratitude. I am so lucky to be from a place where faith, family, friends, and food are so treasured. Every gathering I can remember--from childhood birthday parties to holidays to church functions--just wouldn't have been complete without a table full of lovingly homemade salads, pies, and cakes. After my grandfather's death, nearly every single family from our town sent a representative to make sure were were properly fed. When my sister passed away, we literally had more food than we could fit in our freezer and on our counters; we were happy to take a large amount of it to the local firehouse. Holidays? Church functions? You'd better be ready for multiple versions of pies and cakes because bring a pie isn't just about pie--it's about pride.
Today, I am so glad to bring this pride in baking and love of friends to a very special blog post. It's Erin's virtual baby shower, y'all! I've known Erin for quite some time and here's something I am 100% positive about her--she loves family, friends, and food just as much as I do. Her appreciation for those things run just as deep as the joy she feels exploring new shops and restaurant in her beloved city of Nashville. Just like a true Southerner, she places great value in knowing she is supporting those who don't just sells lattes, food, and music, they craft it with pride and love. With that in mind, it was quite easy to decide on a shower of Southern-themed goodies. To see the whole spread, head on over to The Novice Chef, where our hostess, Jessica, has posted the whole roundup.
Erin, I am so happy for you. I hope this cake fills your (baby) belly and your heart with cake, warmth, and beautiful thoughts of passing a legacy of homemade holidays and gathering on to your little one.
Fig Cake with Buttermilk Glaze
from Robbin Gourley, Sugar Pie and Jelly Roll: Sweets from a Southern Kitchen
Ingredients:
For the cake:
2 c. all-purpose flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 tsp. baking soda
1/2 tsp. salt
1 c. vegetable oil
1 1/2 c. sugar
3 eggs
12 oz. fig preserves (I like Bonne Maman)
1/2 c. buttermilk
1 tsp. vanilla extract
1 1/4 c. chopped pecans, divided (optional)
For the glaze:
1/4 c. (1/2 stick) melted butter
1 c. sugar
1/2 c. buttermilk
1/2 tsp. baking soda
1 TBSP light corn syrup
1 tsp. vanilla extract
Directions:
1. Preheat oven to 350 degrees F. Grease and flour a 10-in. fluted tube pan.
2. In a bowl sift together flour, spices, soda, and salt. Set aside.
3. In a large mixing bowl, beat together oil and sugar until honey colored. Stir in eggs, one at a time, then mix in fig preserves.
4. Add the dry ingredients alternately with buttermilk and beat until thoroughly moistened. Stir in vanilla extract and add 1 cup pecans, if desired.
5. Pour batter into prepared pan. Bake 1 hour, until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan, on a wire rack, 10 minutes, then turn out onto a serving platter or cake stand and let cool 15 minutes more.