It’s easy to find buttermilk, our Southern dairy queen, in all of our stores.
It keeps for weeks, giving us plenty of time to make more fig cakes.
Ingredients
Cake
Unsalted butter, softened, for greasing pan
2cups(about 8 12 oz.)
Credit: Alison Miksch; Food Styling: Erin Merhar; Prop Styling: Prissy Lee
Grease (with butter) and flour a 10-inch, 12-cup light-colored metal tube (angel food) pan.
Sift together flour, nutmeg, allspice, cinnamon, and salt into a large bowl.
Gradually add sugar, beating on medium speed until mixture is thick and pale, 2 to 3 minutes.
Gradually add oil, beating until well combined.
Beat on low speed until just combined.
Gently fold in walnuts.
Pour batter into prepared pan; spread into even layer.
Cool on a wire rack 15 minutes.
Invert and remove cake from pan to wire rack, and let cool completely, about 1 12 hours.
Cook, stirring occasionally, until sugar is dissolved and is light golden brown, about 5 minutes.
Remove from heat; stir in vanilla, and let cool 30 minutes.
Drizzle slightly warm glaze over cooled cake.
