Fig Jam Cake
This is dense but delicious. From Grits and Gouda with some changes.
We have left over fig jam and what better way to use it than to make a cake! (no icing)
Ingredients
¾ cup salted butter, softened
½ cup light brown sugar
½ cup granulated sugar
3 large eggs
½ cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup fig jam
Instructions
Preheat oven to 350°.
Beat butter and sugars in a large mixing bowl with a hand electric mixer on medium-high speed (about 3 minutes. my brown sugar is super coarse and it does not beat up fluffy with the butter, by any stretch of the imagination). Add eggs on medium-low speed, one at a time, beating just until combined. Add milk and vanilla and beat just until combined.
Combine flour and baking soda in a bowl or large paper plate. Gradually sift in the flour mixture to mixing bowl, beating on low speed. Add Fig Jam and beat on medium-low speed just until combined. Spoon batter into a greased 13x9"-inch baking pan. Bake for 23 minutes or until a toothpick inserted in center comes out clean. Let cool completely in pan on a wire rack.
