I can’t even begin to tell you how good this cake is.
It is one of those that is perfect for special occasions and holidays.
That one that people will be asking for over and over again.
I went to my friend Christy Jordan’s house recently to visit and attend her book signing for her new cookbook “Come Home To Supper” and took her a piece of it to try and see what she thought. Here is what she had to say: “I think this Buttermilk Cream Cheese icing could very well change my life forever, and this cake is a new classic. This cake should be on every holiday table. Once you have had it it will never be Thanksgiving or Christmas without it again”
WOW! I knew it was good, and I knew it was a keeper but just WOW!!
I wish you could have been a fly on the wall when my friend Chef Lewis and I were discussing the cake and how to get it just right, we were like little kids. Both overly excited and couldn’t wait until I had gotten it finished so everyone could taste it. It was everything we both imagined it to be! I hope that you get the chance to try it soon, because I know you are going to love it as much as we all have.
The name…well, it is a fig cake, hence the figgy. The piggy? That is because you just can’t stop. Every time I walked by I had to have a swipe of the icing. I just couldn’t help myself or stay away from it. So, it became known as the Figgy Piggy Cake.
It is all easy to make too. Make a classic white cake mix, as directed on the box but add an extra egg and 3 Tablespoons of fig preserves.
Whip up the icing (recipe below).
Coat the bottom layer of the cake with a thick layer of fig preserves.
Add some icing, then top with the second cake layer.
And cover the whole cake with icing.
Figgy Piggy Cake
1 Classic White Cake Mix
1 jar Fig Preserves
Mix cake according to directions on box adding one extra egg and 3 Tablespoons fig preserves. Mix well and bake according to directions on box in 2 round cake pans.
Spread a thick layer of fig preserves, then a thick layer of icing on the bottom cake layer. Top with the other cake layer and frost completely. Store in refrigerator.
Buttermilk Cream Cheese Icing
I make a large batch of this icing, it keeps well in the refrigerator and we have been using it on so many things because it is really just that good. If you want you can cut the recipe in half.
1 1/2 pounds of cream cheese, room temperature
1 stick of butter, room temperature
1 1/4 cups buttermilk
2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
Cream the cream cheese, butter and buttermilk together until smooth (if your cream cheese and butter aren’t at room temperature it will be lumpy). After it is smooth and creamy add in the powdered sugar a little add a time, mixing well. Then add the extracts, mixing well. Refrigerate before use, and to store any leftover.