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Quarantine Cooking: Fig Cake Recipe - Today Paula's baking up a delicious cake that's guaranteed to make the family come running back for more...Fig cake!
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Recipe link (see the instructions here): https://www.pauladeen.com/recipe/fig-preserve-cake/
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#pauladeen #quarantinecooking
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0:00
- Y'all, I'm so happy to be able to share this recipe
0:05
with y'all today.
0:07
I made grand girls fresh apple cake from Georgia.
0:12
Oh gosh, a couple of weeks ago.
0:15
And while I was talking about that,
0:16
I was talking about the fig cake
0:20
that I love to make.
0:22
So people were writing in,
0:24
"Make that fig cake,
0:25
"make that fig cake."
0:27
So I am so happy to share the recipe with you.
0:32
And in all of my books, I never had a fig cake recipe,
0:37
but my dear brother did,
0:41
he had a fig cake.
0:47
And he mentions how much he and I love this fig cake.
0:52
So I'm so happy to share this recipe with y'all.
0:57
It's hard for me to believe, but in August,
1:00
my precious Bubba will be gone one year,
1:04
on August the 15th.
1:05
And I can't hardly believe it.
1:09
In some ways it seems like yesterday
1:11
because he stays so close
1:15
in my mind and my heart, you know,
1:17
like standing right next to me
1:22
and you know, my brother, he had some hard knocks
1:25
when we had to bury our daddy when he was 12 years old
1:29
and he was 16 when we had to bury our mother.
1:33
And that was a terrible blow for this precious little boy.
1:39
And I just hurt so bad for him.
1:43
And I hope he's enjoying the piece
1:50
that he's getting right now,
1:53
but this is in memory of my brother, Bubba Hires.
2:00
And I loved eaten with Bubba, because you know,
2:05
some people just eat to live
2:08
where we kind of live to eat.
2:10
I mean, we really enjoyed a meal together
2:14
and this is one of our favorite cakes.
2:18
So here we go.
2:20
Bubba tells us to sift together,
2:24
two cups of all purpose flour,
2:26
a teaspoon of salt,
2:28
a teaspoon of baking soda
2:31
and one and a half cups of sugar.
2:34
Now he says to sift,
2:36
but I'll show you the way I kind of sift.
2:44
This works.
2:47
Just as well as sifting.
2:59
Let's see, I'll just make sure all those dry ingredients
3:01
are all mixed up.
3:04
And now we're going to start with our eggs,
3:09
we've got three eggs,
3:12
that are going in there.
3:16
And we're going to get that going.
3:17
This really is the easy cake to make y'all,
3:19
it's kinda like a carrot cake where you,
3:25
you almost don't even have to have a mixer.
3:30
Alright, then go slowly start adding,
3:33
one cup of butter milk.
4:02
There we go.
4:05
One cup of buttermilk,
4:06
and I don't care what kind of cake you're making,
4:08
your butter milk, just really,
4:12
it really makes the cake (incoherent)
4:15
You know, it's going to be a Goddamn good cake.
4:20
All right, now I'm going to add,
4:21
now Bubba said to use one cup of oil,
4:27
but I'm going to use just a bit more than that,
4:30
I'm probably going to use right at a cup and a half of oil.
4:34
Cause seems like the last time I made it,
4:36
that's how much I used,
4:37
so I'm going to stick with that.
4:47
All right, now I'm going to add my vanilla flavoring
4:51
and my butter.
4:53
It's a butter flavor extract.
4:58
So I'm going to do like a teaspoon of that
5:02
and a teaspoon of vanilla.
5:11
Oh, my grandmother Hires used to make up a cake
5:14
and I don't know if I've ever shared the recipe with y'all,
5:17
what was it?
5:18
It was...
5:21
It was a butter...
5:25
And the flavor was orange,
5:29
oh, I'll have to think on that one,
5:32
when I'm not thinking about anything else.
5:35
And I'll see if I can find the recipe somewhere.
5:40
I can't remember the name of it.
5:47
I know it had the word butter in it.
5:53
All right, that looks nice and well incorporated.
6:01
All right now, the recipe calls for a cup and three quarters
6:10
of fig preserves,
6:12
And these fig preserves came off of our tree here.
6:16
And I'm the only one here that really likes fig preserves.
6:21
So they last a long time when I make a couple of batches,
6:25
but you know what?
6:27
We didn't hardly get it.
6:29
We didn't get, how many did we get?
6:30
Eight, we got eight, one or two of them.
6:34
- [Eddie] The squirrels.
6:35
- The squirrels like figs.
6:40
- [Eddie] They like a bite.
6:42
- They like one bite and then they throw it away.
6:45
And they're doing the same thing with the pear tree,
6:47
I hope we can get some pears.
6:57
Do you like fig preserves great gran?
7:01
Oh, my phone is mine too.
7:04
All right, so I'm going to mix those up
7:08
with the mixer and hoping that'll break
7:10
those figs down, because when I make a big figs,
7:15
I don't mash them.
7:17
I leave them whole cause
7:21
and I leave the stem on,
7:22
cause I like to be able to pick it up by the stem
7:25
and eat it along with my toast.
7:31
Another thing that Michael and I argue about
7:38
is kinda like our shrimp in the eighties,
7:41
Michael's tails off,
7:43
I'm tails on.
7:47
Fig preserves he goes for stem off, I want it on.
7:52
Although he did,
7:53
I don't care what he wants
7:55
because he really didn't need them enough.
7:58
So I do them the way I like 'em.
8:05
I need the child is going to be so good.
8:08
All right, now I'm going to add
8:11
a cup of pecans.
8:17
And I'm going to bake this in a tube pan y'all.
8:22
I'm not going to bake it in my burnt pan
8:24
because I want this cake to have plenty of room.
8:28
Because while this is baking,
8:31
we are going to be making a buttermilk topping.
8:37
And we're going to pour it all over this hotcake
8:40
as soon as it comes out of the oven.
8:42
So I want the cake to have plenty of room to grow
8:46
and then hold our topping too.
8:51
All right, now I'm going to spray my pan with,
8:56
back in the day,
8:57
I used to use a solid shortening
9:02
and then dust it with flour.
9:04
But today they have come up with another convenient product
9:09
and it has the flour and the shortening in it.
9:18
I don't like breathing it.
9:26
I got it good enough.
9:30
All right, so I've got our oven preheating at 325, y'all.
9:40
Look at this big chunks of fig.
9:46
Yes.
9:53
- [Eddie] And this rises up pretty high, does it?
9:55
- It rises up some, yeah,
9:56
cause remember we put the baking soda in it,
10:00
so that's going to help it rise.
10:09
- There we go.
10:10
See one that easy.
10:11
We really could have made this cake
10:13
without even using a mixer.
10:14
But for some reason it just makes me feel better to,
10:19
you know, have that mixer.
10:20
So in the oven, 45 minutes,
10:26
or until the cake pulls away from the pan.
10:30
Now while that's baking,
10:34
we can go ahead and make the buttermilk topping,
10:40
that we are going to pour over that hotcake.
10:44
Okay friends, the cake...
10:47
It's fixing to go off,
10:48
the timer's fixing to go off.
10:50
So we're going to put together the topping
10:52
that we're going to pour over it real quick
10:54
and that's going to be one stick of butter.
11:01
I want to show y'all something.
11:04
This is what I've had to resort to,
11:08
to tryna see.
11:12
Okay, the Obama that is black.
11:15
So it's hard to see in there.
11:17
All right, we're gonna add,
11:19
I think it was a cup and a half of sugar, let's see,
11:24
three fourths of a cup of sugar,
11:26
a half a cup of buttermilk.
11:35
What did I yell you,
11:38
I knew it was going to go off.
11:42
Let's see what it looks like.
11:47
It looks beautiful.
11:49
Eddie, can you come over here and get a shot,
11:53
look at that y'all.
11:57
Look at that beautiful cake.
12:02
And we'll take a knife and I'm just gonna go
12:03
around the edge, cause this topping,
12:10
and then I'm going to put on it.
12:13
I want it to, you know, be able to get all in there.
12:14
All right, we're going to add one tablespoon,
12:25
a white Cairo syrup,
12:33
and if I'd have taken the time to spread that teaspoon,
12:38
it would've just rolled right out of there,
12:42
like melted butter.
12:44
All right, and then half a teaspoon of soda.
12:48
So we're going to bring this to boil y'all
12:53
and then we're going to just pour it directly
12:57
on to our hot cake.
13:06
- Bubba's recipe didn't call for any kind of spice,
13:10
but you know, if you like the taste of like a carrot cake
13:14
or something like that with the cinnamon,
13:16
you could always add like cinnamon and cloves to this,
13:20
and just give you another twist of flavor.
13:27
All right.
13:31
So that won't take, but a minute,
13:32
I think we have to cook it,
13:34
let's see how long did he tell us.
13:37
Like three minutes.
13:40
So this cake is beautiful.
13:45
Ain't it Eddie?
13:46
- [Eddie] Yes.
13:47
I remember being(mumbles)
13:50
- Oh, it's so moist, just collapses in your mouth.
13:55
You know, Bubba was,
14:04
he was really, you know, more,
14:06
a couple of different hats with Bubba.
14:08
And Bubba wore a couple of different hats with me.
14:12
I had to finish, I had to try to start.
14:17
I had to try to finish what mama and daddy had started
14:21
because I was seven years older than Bubba.
14:25
So when our mother died, Bubba was 16.
14:30
So, you know,
14:32
I wore a mother hat and a sister hat and a friend hat,
14:38
but I felt very protective of Bubba.
14:42
He was this close to my child,
14:46
as it could be without him being my child.
14:51
So, I mean, he's constantly there, you know,
14:57
in my head and I miss him so bad.
15:00
I'm actually the only one left from my immediate family,
15:05
my mother, my daddy, my brother.
15:08
And it just seems so strange to say that
15:12
I don't have a brother.
15:14
I don't have a brother anymore.
15:17
And it just makes me real sad.
15:20
And then it makes me very happy,
15:22
thinking about all the good food that we shared
15:24
over the years, our mama, my daddy, when we'd have steak,
15:30
y'all mama would buy the sirloin steak with the bone in it.
15:34
And you know,
15:35
she could give us four servings, sometimes five.
15:38
And Bubba and I would fight over that bone,
15:42
both bone mowers.
15:45
And pull a little thing, in fact,
15:47
I've got a picture Eddie of me sitting there.
15:51
I had my bonnet on,
15:52
cause my hair was rolled,
15:54
and Bubba was sitting there so happy,
15:56
he was mowing a bone,
15:58
and I was looking at him like,
16:03
like a sister would,
16:06
but I thought he was disgusting eating all those bones,
16:10
all though lots of times I won the fight
16:14
cause I liked the good bone too.
16:21
Okay, look at that Eddie,
16:41
Wanna put you're finger on that Eddie?
16:45
- [Eddie] I'll wait for the cake.
16:49
- Well, I'll tell you what,
16:50
this is good enough, I could pull me up a couple
16:51
of this stuff you only drank it.
16:54
All right, so here we go.
16:59
Just go pour that all over that cake.
17:09
You know what,
17:10
I think I might just do that Eddie.
17:20
Poke some holes in it.
17:24
Let it go down in there.
17:28
Don't you think that'd be good.
17:32
- [Eddie] I think we take that with the Apple cake.
17:34
- Oh yeah.
17:38
Any cake that I baked that has like a glaze on it,
17:43
I'll poke it.
17:49
So it can go down in there.
17:58
Now we're gonna,
17:59
we can't take the cake out until it absorbs,
18:06
that wonderful buttermilk glaze.
18:13
Makes me suck my teeth.
18:17
Oh my gracious.
18:21
- So I'm going to stand up here
18:23
and I'm going to kind of work this in
18:25
until it's all gone into the cake
18:30
and then I'll flip it over and show y'all
18:33
what it looks like and how easy it comes out.
18:38
Johnny, my grandson, his mom didn't know
18:40
if it was on what?
18:41
- YouTube or Facebook.
18:43
- YouTube or Facebook.
18:45
All right, so y'all can see the cake is still, you know,
18:51
very hot, but almost all of the juice
18:54
has all of that glazed look at that.
18:58
- Wow.
18:59
- Doesn't that look delicious?
19:00
All right this is how we going to get that cake out.
19:04
And this is--
19:06
- That's a cool way.
19:07
- Ain't that a cool way?
19:09
And this is kind of when I start praying the cake gods.
19:12
It's so heavy John.
19:16
No, it was so heavy.
19:21
No, it was so heavy.
19:31
- Oh, it looks so yummy.
19:32
- Well doesn't it?
19:35
Oh, I wanna cry.
19:39
I wanna cry, cry, cry.
19:45
This is real life y'all.
19:52
Okay.
19:53
It's so moist.
19:58
- And so yummy.
19:59
- And so yummy, but I'm so sad because (mumbles)
20:06
I have never had this happen, ever.
20:11
Alright, so I'm going to try to, you know,
20:19
it's so hot.
20:21
- Wow.
20:22
- I really rushed this John
20:24
You know, trying to.
20:27
- [Eddie] Why does the spin have the little handles on it?
20:33
- I don't know, I guess so I can grip it.
20:39
- [Eddie] If you didn't have, if it was flat--
20:42
- I really rushed this y'all
20:45
it should have actually hold a little bit more,
20:51
but I was trying to quickly show y'all what it look like.
21:00
I hope yours will look better.
21:05
But you know what it will hit like a champ.
21:13
John's won't play Lego's.
21:32
I'm so upset.
21:36
(mumbles)
21:47
Look at this beautiful cake.
22:04
- I feel like six, six, six jumped on my cake too.
22:21
So look at how pretty that cake is.
22:26
- This looks yummy.
22:28
- That was unbelievable how heavy Eddie, that cake pan was,
22:33
and you know, this cake pan,
22:36
it's not level.
22:38
- [Eddie] If it was level level, it's like,
22:42
it's not even a pound.
22:47
- All right here, you wanna taste this?
22:50
Yes.
22:55
- Huh?
22:56
(mumbles)
23:01
- And you know what?
23:01
I can't even move it because it's so hot.
23:04
I can't even move it to get it in the center of the pan.
23:14
That's very appropriate sounds, John, that you're making.
23:21
- If you decide to make this,
23:25
I would let it cool a bit longer,
23:29
but I was anxious to show y'all.
23:37
Loving best dishes y'all.
23:42
I wanna cry.
23:45
I just had to share with y'all,
23:50
a taste test that Eddie is doing on this beautiful cake.
23:57
- It doesn't matter how that looks.
23:58
I mean, it tastes absolutely wonderful.
24:01
Ain't it Wonderful?
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