This rich, dense fig sheet cake cake is made with my homemade Slow Cooker Fig Jam, but can also be made with store-bought fig jam or preserves. The Maple Buttercream Frosting gilds the lily for company or parties, but the unfrosted cake is perfect for snacking and lunch boxes, too.
1tablespoonpure maple syruppancake syrup can be substituted
3tablespoonsmilk or half-n-half
Instructions
Preheat oven to 350°.
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 vanilla 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.
Maple Buttercream Frosting
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 on low speed at first, then medium speed until well blended. It will be stiff. Add milk, one tablespoon at a time, beating with the mixer, until smooth and creamy 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.
Notes
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.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.