Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 ½ cups (300g) light brown sugar, packed
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (1g) ground nutmeg
  • 1 cup (225g) vegetable oil
  • 3 large eggs
  • 1 cup (240ml) buttermilk
  • 1 cup (340g) fig jam
  • 1 tsp (5ml) vanilla extract
  • ½ cup (60g) walnuts, finely chopped
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) milk
  • ½ tsp (2.5ml) vanilla extract
  • 1g salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch cake pan with butter and line the bottom with parchment paper.
  2. In a large bowl, whisk together the vegetable oil, eggs, buttermilk, and fig jam until smooth. Stir in the vanilla extract.
  3. Sift the flour, brown sugar, baking soda, salt, cinnamon, and nutmeg directly into the wet mixture. Gently fold the ingredients together with a spatula until just combined; do not overmix. Fold in the chopped walnuts.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool the cake in the pan for 10 minutes before transferring to a wire rack. Whisk powdered sugar, milk, vanilla, and salt to create a glaze and drizzle over the cooled cake.