Buttermilk-Glazed Mini Fig Cakes with Vanilla Hard Sauce

By melissaf

James Farmer, Southern Living

NOVEMBER 2013

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon table salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 cup vegetable oil
• 3 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup fig preserves
• 1/2 cup chopped toasted pecans
• Buttermilk Glaze
• Vanilla Hard Sauce
• Garnishes: fresh rosemary sprigs, fresh fig halves

Details

Servings 20
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 350°. Stir together flour and next 5 ingredients in a large bowl. Gradually add oil, beating at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended. Add buttermilk and vanilla, beating until blended. Fold in preserves and pecans.

2. Spoon batter into 2 lightly greased (12-cup) muffin pans, filling 20 muffin cups about three-fourths full.

3. Bake at 350° for 15 to 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Invert cakes onto wire racks. Cool 15 minutes.

4. Drizzle cakes with Buttermilk Glaze. Cool 10 minutes. Pipe Vanilla Hard Sauce onto warm cakes, and serve.