This rich, dense fig cake gives you a double shot of fig goodness! Once inside the cake, adding to the moist texture and again topped with homemade fig preserves and whipped cream. Double yum! Unadorned, this cake packs well in lunch boxes and lasts for days in an airtight container.
Beat butter and sugars in a large mixing bowl with an electric mixer on medium-high speed until light and fluffy (about 3 minutes). Add eggs on medium-low speed, one at a time, beating just until combined. Add milk and beat just until combined.
Combine flour and baking soda in a bowl or large paper plate. Gradually add 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.
Prepare frosting. Beat butter in a large mixing bowl at medium speed of an electric mixer 2 minutes. Add powdered sugar and maple syrup and beat until blended. It will be stiff. Add milk, one tablespoon at a time, beating with the mixer, until smooth and spreading consistency. (Sometimes I add a tiny bit more milk- a little goes a long way)
Frost the cake with Maple Buttercram Frosting. Cut into 30 pieces for party finger food or 15 pieces for a full-size serving.
I made this cake last year in a 9x9" cake pan so it gave me a taller version of Fig Jam Cake and I topped it with whipped cream and Fig and Lemon Preserves. Search "Fig" for the recipe. This year, I made it in a 13x9" pan and baked it 23 minutes, then frosted and cut it into 30 pieces to serve as a finger dessert at a church devo.