Fig & Olive Fruitcake with Fig Spread: Time-Saving Recipe

The Delightful Union of Fig and Olive: A Fruitcake Journey

Hello, fellow food lovers! Today, I’m thrilled to share with you a delightful recipe that beautifully combines sweet and savory flavors: Fig and Olive Fruitcake with Fig Spread. At first glance, fruitcake might seem like a relic of the holidays or an old-fashioned dessert, but I assure you, this version is a refreshing twist that will have you reaching for seconds (or thirds). Just like a cozy hug on a chilly day, this cake brings warmth and joy to any gathering.

A Culinary Memory to Cherish

Let me take you down memory lane for a moment. I remember the first time I stumbled upon a fig and olive combination at a quaint little café tucked away in a narrow alley. The café was known for its eclectic menu, filled with unexpected flavors and artisanal ingredients. I had my typical hesitation about fruitcakes, but curiosity got the better of me. It was that first bite that forever changed my perspective on fruitcake. The sweetness of the figs harmonized beautifully with the brininess of the olives, creating a dance of flavors that was both surprising and satisfying.

From that day forward, I was on a quest to recreate that magical experience in my own kitchen. Fast forward to now, and I’m excited to share my version with you! This Fig and Olive Fruitcake is perfect for adding a little pizzazz to your dessert table or even pairing with a cheese platter and a glass of your favorite wine. So, let’s roll up our sleeves and dive into this mouthwatering creation!

Ingredients You’ll Need

Here’s what you’ll need to whip up this delectable fruitcake:

• 2 teaspoons grated orange rind: Adds a burst of citrusy freshness. Feel free to substitute with lemon rind for a different zing!

• 6 ounces dried mission figs, stemmed and quartered: The star of the dish! If figs aren’t available, dried apricots are a fantastic alternative.

• 1 cup golden raisins: For a touch of natural sweetness. Regular raisins can work too but will alter the color a bit.

• ½ cup cream sherry: This gives the cake a lovely depth of flavor. If you’re looking for a non-alcoholic option, a sweet grape juice will suffice.

• ¾ cup all-purpose flour: The backbone of our cake. You can also use whole wheat flour for an earthier flavor.

• ¾ cup pastry flour: Light and delicate, this adds a soft texture. You can swap it with more all-purpose flour, but you’ll lose that fine crumb!

• 1 ½ teaspoons salt: Balances the sweetness and enhances overall flavor.

• ¾ teaspoon ground cardamom: This warm spice adds a cozy depth. If you don’t have cardamom on hand, cinnamon will work in a pinch.

• ¾ teaspoon baking powder: Helps the cake rise beautifully. Make sure it’s fresh to avoid a dense cake!

• ¼ teaspoon ground cloves: A little goes a long way, giving the cake a magical aroma. You can omit this if clove isn’t your thing.

• ¼ teaspoon baking soda: A little lift alongside the baking powder keeps things airy.

• 4 large eggs: They not only provide structure but also enrich the flavor. For a vegan option, flaxseed eggs can be an alternative.

• ¼ cup DeLallo Extra Virgin Olive Oil: Trust me, this adds a rich, fruity flavor to the cake. Any good quality olive oil will do.

• ¼ cup buttermilk: For that extra tenderness! If you don’t have any, a splash of milk with a teaspoon of vinegar can replicate this.

• 1 ½ tablespoons honey: A natural sweetener enhancing all those lovely flavors. Maple syrup is a good substitution if you’re looking for a non-honey alternative.

• 2 teaspoons vanilla extract: A must-have for that comforting aroma and flavor.

• 1 cup DeLallo Pistachios, shelled and roasted: Crunchy, nutty goodness that accents the sweetness of figs. Almonds can work too!

• 3 ounces DeLallo Pitted Castelvetrano Olives, sliced in half: These green olives stand out with their sweet, mild flavor. Kalamata or green olives can be swapped in for a bolder taste.

• 1 (10-ounce) jar DeLallo Fig Spread: This dreamy spread adds creaminess and deep fig flavor. If unavailable, any fruit preserve can enhance the cake’s sweetness.

• 1/2 cup water: Used to help with the mixing and keep things moist.

• 3 tablespoons 100% pure cane syrup: Adds a gorgeous gloss to the cake. You can use agave syrup for a similar effect.

• 1 teaspoon salt: To boost flavor in general, don’t skip it!

With these ingredients gathered, we’re ready to get our hands dirty and create something unforgettable!

Step-by-Step Instructions

Now let’s jump into the fun part—cooking! Follow these step-by-step instructions for a perfectly flavorful Fig and Olive Fruitcake.

1. Preheat the Oven

Start by preheating your oven to 350°F (175°C). Preheating is crucial for an even bake, so don’t skip this step!

2. Prepare the Baking Pan

Grease a 9-inch loaf pan (or line it with parchment paper) to ensure the cake releases easily. I like using cooking spray or a bit of olive oil brushed on to make it extra non-stick.

3. Rehydrate the Figs

In a small bowl, combine the quartered dried figs and cream sherry. Allow them to soak for about 15-20 minutes. This rehydrates the figs and infuses them with sherry’s beautiful flavor—trust me; it’s worth the wait!

4. Mix the Dry Ingredients

In a large mixing bowl, whisk together all-purpose flour, pastry flour, salt, baking powder, baking soda, ground cardamom, ground cloves, and orange rind. Make sure there are no lumps, which will help the cake rise evenly.

5. Beat the Wet Ingredients

In another bowl, whisk together the eggs, olive oil, buttermilk, honey, and vanilla extract until smooth and well combined. Here’s a tip: Use room-temperature eggs for better emulsion!

6. Combine the Mixtures

Gradually add the wet mixture to the dry ingredients, folding gently with a spatula. Be careful not to overmix; a few lumps are perfectly fine! This will keep the cake light and fluffy.

7. Incorporate the Figs, Nuts, and Olives

Once your batter is formed, fold in the rehydrated figs (along with any leftover sherry), golden raisins, roasted pistachios, and sliced olives. The addition of these ingredients will create delicious pockets of flavor throughout your cake.

8. Pour the Batter Into the Pan

Pour your batter into the prepared loaf pan, spreading it evenly. Now’s the time to run a spatula through that batter to ensure no drips or lumps at the surface.

9. Bake to Perfection

Place the pan in the preheated oven and bake for about 50-60 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on the cake as it bakes; if the top begins browning too quickly, gently cover it with foil.

10. Cool the Cake

Once it’s done baking, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely. The more patience you have here, the better the slices will hold together when serving!

11. Prepare the Fig Spread Glaze

While the cake cools, prepare your fig spread glaze by mixing the fig spread, water, cane syrup, and salt in a small saucepan over medium heat. Stir until well combined and slightly thickened. This glaze will add a delightful finishing touch!

12. Glaze the Cake

Once your cake has completely cooled, pour the fig spread glaze evenly over the top. Let it set for a few minutes before slicing. Like frosting on a cake, this glaze adds a sumptuous finishing touch that complements all those rich flavors!

Serving Suggestions

To serve your Fig and Olive Fruitcake, I recommend slicing it into generous pieces and arranging them on a beautiful platter. Drizzle some extra fig spread on the side for those who want that extra sweetness. Pair it with a sharp cheese, like aged cheddar or creamy goat cheese, and watch the flavors dance in harmony!

Recipe Variations

Feel free to customize this cake to your heart’s content with these fun twists:

• Spiced Nut Twist: Add a mix of nuts like walnuts or pecans for a crunchier texture.

• Cheese Infusion: Incorporate grated Cheddar or feta cheese for a sweet-savory combo that will blow your taste buds away!

• Vegan Delight: Swap out the eggs for flaxseed eggs and the buttermilk for plant-based milk mixed with a little apple cider vinegar to create a vegan gem.

• Add Zest: Toss in a tablespoon of lemon zest along with the orange; it gives a fresh twist to the flavor profile.

Chef’s Notes

This recipe has come a long way from my first kitchen experiments! Initially, I hesitated to add olives, thinking the briny taste might overpower the sweetness of the figs. However, it turned out to be a match made in culinary heaven! My family and friends now request this creation for holidays, get-togethers, and everything in between. It’s amazing how flavors can surprise you when you step out of your comfort zone!

FAQs and Troubleshooting

1. Why is my fruitcake dense?

If your cake is dense, it may be due to overmixing the batter. Remember, gentle folding is key!

2. Can I freeze this cake?

Absolutely! This fruitcake freezes wonderfully. Wrap it tightly in plastic wrap and then foil before freezing. Just thaw in the fridge before serving.

3. My cake didn’t rise well; what went wrong?

Make sure your baking powder and baking soda are fresh, and that you’ve measured your ingredients accurately. Too much moisture or too little flour can also affect the rise!

4. How can I make this recipe gluten-free?

Substitute the all-purpose and pastry flours with a gluten-free blend. Just be sure your baking powder is also gluten-free, as some brands may contain gluten.

Nutritional Info

While this cake is a treat, it’s always good to know what you’re indulging in! Each slice contains a balance of natural sugars, fiber from the figs and nuts, and healthy fats from the olive oil and pistachios.

So there you have it—my Fig and Olive Fruitcake with Fig Spread! I hope you find joy in making it and passing it around the table where it can be shared and savored. Until next time, keep your kitchen cozy, your flavors rich, and always remember: buttering your bread is just the beginning! Enjoy!

Fig and Olive Fruitcake with Fig Spread

Print Recipe

A delightful fruitcake that combines sweet figs and briny olives, perfect for any gathering.

• Author: clara
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 80 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 teaspoons grated orange rind
• 6 ounces dried mission figs, stemmed and quartered
• 1 cup golden raisins
• ½ cup cream sherry
• ¾ cup all-purpose flour
• ¾ cup pastry flour
• 1 ½ teaspoons salt
• ¾ teaspoon ground cardamom
• ¾ teaspoon baking powder
• ¼ teaspoon ground cloves
• ¼ teaspoon baking soda
• 4 large eggs
• ¼ cup DeLallo Extra Virgin Olive Oil
• ¼ cup buttermilk
• 1 ½ tablespoons honey
• 2 teaspoons vanilla extract
• 1 cup DeLallo Pistachios, shelled and roasted
• 3 ounces DeLallo Pitted Castelvetrano Olives, sliced in half
• 1 (10-ounce) jar DeLallo Fig Spread
• ½ cup water
• 3 tablespoons 100% pure cane syrup
• 1 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. Prepare a 9-inch loaf pan by greasing it or lining it with parchment paper.
3. Combine the quartered dried figs and cream sherry in a small bowl and soak for 15-20 minutes.
4. Whisk together all-purpose flour, pastry flour, salt, baking powder, baking soda, ground cardamom, ground cloves, and orange rind in a large mixing bowl.
5. Whisk together the eggs, olive oil, buttermilk, honey, and vanilla extract in another bowl until smooth.
6. Gradually fold the wet mixture into the dry ingredients with a spatula.
7. Fold in the rehydrated figs, golden raisins, roasted pistachios, and sliced olives.
8. Pour the batter into the prepared loaf pan and spread it evenly.
9. Bake for about 50-60 minutes or until a toothpick inserted comes out clean.
10. Cool the cake in the pan for 10 minutes before transferring it to a wire rack.
11. Mix the fig spread, water, cane syrup, and salt in a small saucepan over medium heat until combined.
12. Glaze the cooled cake with the fig spread mixture evenly over the top.

Notes

Perfect for pairing with cheese; try slicing and drizzling additional fig spread on the side.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 25g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 1.5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 120mg

Keywords: fig fruitcake, olive cake, dessert, Mediterranean dessert