FIG & ALMOND BUNDT CAKE

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Fig & Almond Bundt Cake image

Fresh figs, almonds make this a wonderfully sweet and rich cake. No frosting needed. If you want you can dust with powdered sugar.

Provided by Rita1652

Categories     Breads

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 cup whole toasted almond
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup fresh orange juice
1 cup finely chopped fresh fig

Steps:

  • Grease and flour a 9-inch Bundt pan.
  • 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.
  • Beat together sugar and oil until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and almond extract.
  • 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.
  • 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.

Nutrition Facts : Calories 513.4, Fat 24.2, SaturatedFat 2.9, Cholesterol 46.5, Sodium 160.3, Carbohydrate 66.8, Fiber 3, Sugar 33.6, Protein 9.3

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