Glazed Fig Cake
This spiced cake with fresh figs makes your whole house smell good.
all-purpose flour
2
cups
ground cinnamon
1
teaspoon
ground cloves
1
teaspoon
ground nutmeg
1
teaspoon
baking soda
1
teaspoon
baking powder
1
teaspoon
salt
½
teaspoon
white sugar
1 ½
cups
butter, softened
1
cup
eggs, beaten
3
buttermilk
1
cup
chopped fresh figs
1
cup
chopped pecans
1
cup
butter
1/2
cup
white sugar
1/2
cup
evaporated milk
1/2
cup
baking soda
1/2
teaspoon
 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch dish.
  Make the cake: Mix flour, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt together in a bowl.
  Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Stir in eggs. Beat in flour mixture alternately with buttermilk, mixing just until incorporated. Fold in figs and pecans. Pour batter into the prepared pan.
  Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from the oven and let cool, about 30 minutes.
  Meanwhile, make the glaze: Combine butter, sugar, evaporated milk, and baking soda in a large saucepan. Bring to a boil, stirring until sugar is dissolved. Continue to cook, without stirring, until the mixture turns brown and measures 240 degrees F (115 degrees C); a small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed onto a flat surface.
  Pour into a small bowl and beat until it thickens to a spreading consistency. Quickly spread icing onto the cooled cake.
