Ingredients
-
2 1/2
-
1
-
1 1/2
-
1/2
-
1/4
-
1 1/4
-
1/2
-
2
-
1/2
-
1/2
-
1/2
-
1
-
-
-
Directions
Fig & Almond Bundt Cake, Fresh figs, almonds make this a wonderfully sweet and rich cake No frosting needed If you want you can dust with powdered sugar , The cake was delish, but although used a cup of chopped fresh figs (unpeeled) it did not taste particularly figgy Maybe the almond was too strong a flavor People raved about it and scarfed it up all the same!, Very easy to make, unusual flavour, my wife loves it We have more figs and oranges in the garden than we can eat, ( I only wish my mangos’ were as productive) This is one way of using them I think that this cake will freeze well A whole cake is too much for my wife in one go Being diabetic I can’t eat it; just cook it Thanks Rita, another of your super recipes saved for the future
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Steps
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1
Done
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Grease and Flour a 9-Inch Bundt Pan. |
|
2
Done
|
in a Food Processor Pulse With a Metal Blade Almonds to a Fine Crumb Add Flour, Baking Powder, Cinnamon, and Salt Pulse to Mix and Lighten. |
|
3
Done
|
Beat Together Sugar and Oil Until Light and Fluffy. Add Eggs, One at a Time, Beating After Each Addition. Add Vanilla and Almond Extract. |
|
4
Done
|
in a Mixer at Low Speed, Beat Flour Into Egg Mixture a Little at a Time, Alternating With Orange Juice. Stir in Figs. Spoon Batter Into Prepared Baking Pan; Smooth Top. |
|
5
Done
|
Bake Cake at 350 For About 40-45 Minutes, or Until a Toothpick Inserted in the Center Comes Out Clean. Cool Fig Cake in Pan on Rack For About 5 Minutes; Remove from Pan to Rack to Cool Completely. Dust With Powdered Sugar If Desired. |
