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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
3/4 cup dried figs, finely chopped |
3 tablespoons fresh orange juice |
1 teaspoon grated orange rind |
2 cups sifted cake flour |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon ground nutmeg |
1/8 teaspoon salt |
1/8 teaspoon ground allspice |
1 cup packed brown sugar |
1 cup low-fat buttermilk |
1/4 cup vegetable oil |
2 large eggs, lightly beaten |
cooking spray |
3/4 cup sifted powdered sugar |
1/2 teaspoon grated orange rind |
4 teaspoons fresh orange juice |
Directions:
1. Preheat oven to 350°.
2. Combine first 3 ingredients in a small bowl; let stand while preparing cake batter.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients. Combine brown sugar, buttermilk, oil, and eggs. Gradually add flour mixture to buttermilk mixture, beating with a mixer at low speed until blended. Stir in figs and any juices remaining in bowl.
4. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
5. Combine powdered sugar, 1/2 teaspoon orange rind, and 4 teaspoons fresh orange juice. Drizzle over cake.
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