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.
