CRANBERRY AND FIG GÂTEAU DE SIROP BUNDT
MAKES 1 (10-CUP) BUNDT CAKE
This take on the traditional Louisiana gâteau de sirop is a crowd-pleaser.
1 cup fig jam
½ cup plus 2 tablespoons whole buttermilk, room temperature and divided
½ cup cane syrup
½ cup vegetable oil
2 large eggs, room temperature
2¼ teaspoons vanilla extract, divided
⅓ cup granulated sugar
2 teaspoons orange zest
1 teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
3 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
½ teaspoon baking soda
2 cups fresh or thawed frozen cranberries, cut in half
2 ounces cream cheese, softened
1 tablespoon unsalted butter, softened
1½ cups confectioners’ sugar
Garnish: Sugared Cranberries (recipe follows)
1. Preheat oven 325°.
In a large bowl, stir together jam, ½ cup buttermilk, cane syrup, oil, eggs, and 2
