04/24/2025
Earthy meets sweet in this rosemary fig Bundt cake—where the fragrant herb balances the rich sweetness of figs in every bite. The Viking 5 Series wall oven delivered even heat and a flawless bake, allowing the delicate balance of this cake to truly shine. A reminder that sometimes, the most unexpected pairings make the most memorable desserts.
Recipe by Betty Crocker
2 cups of AP Flour
1 1/4 granulated sugar
1 tablespoon finely chopped rosemary leaves
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 cup buttermilk
1 cup vegetable oil
1 teaspoon vanilla
3 eggs
3/4 cup of fig preserves
1/2 cup of chopped walnuts (we prefer to leave them out)
Icing
1 cup of powdered sugar
2 tablespoons of buttermilk
2 teaspoons butter melted
1/2 teaspoon vanilla (we like to use a vanilla bean instead for an extra touch)
1.Heat oven 350 degrees. Heavily grease a 12 cup fluted tube pan with shortening; lightly flour.
2.In a large bowl, mix flour, granulated sugar, rosemary, baking soda and salt. Add buttermilk, oil, 1 teaspoon vanilla and eggs. Beat with electric mixer on medium speed just until@moistened. Stir in fig preserves and walnuts. Pour batter into pan.
3.bake 50-55 min or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 15 min. Remove cake from pan to serving platter.
4. In a small bowl, mix all glaze ingredients with whisk until smooth. Pour glaze over cooled cake.
