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! Visit GritsAndGouda.com for Slow Cooker Fig Jam and Fig and Lemon Preserves recipes or use store-bought fig preserves or jam. 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 9-inch square baking pan. Bake for 35 to 38 minutes or until a toothpick inserted in center comes out clean. Let cool completely in pan on a wire rack. Serve with a dollop of sweetened whipped cream and Homemade Fig and Lemon Preserves, if desired.
You can substitute store bought fig jam for my homemade Slow Cooker Fig Jam but don't accidentally purchase fig jelly.