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Nutmeg Wine Cake with Fig Buttercream Frosting

Course Dessert


For the Cake

  • 2 ½ cups cake flour plus extra for dusting pans
  • 1 ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¾ tsp table salt
  • 1 ¾ cups sugar 12 1/4 ounces
  • 3 tsp ground nutmeg
  • 10 tbs 1 1/4 sticks unsalted butter, melted and cooled slightly
  • ½ cup buttermilk room temperature
  • ½ cup white wine room temperature
  • 3 tbs vegetable oil
  • 2 tsp vanilla extract
  • 6 large egg yolks room temperature
  • 3 large egg whites room temperature

For the Fig Buttercream Frosting

  • 3 sticks of butter softened
  • 13 oz jar of fig preserves
  • 1 tsp vanilla extract
  • 4 to 4.5 cups of powdered sugar
  • 1 to 2 tbs water as needed
  • Orange zest for garnish
  • Fresh figs for garnish

For the Grand Marnier Whip Cream

  • 1 cup heavy whipping cream
  • 1 oz Grand Marnier or other orange liquor
  • 2 tbs of powdered sugar


The Cake

  1. Preheat oven to 350 degrees. Grease, flour and parchment line two 9 inch round cake pans. Mix all the dry ingredients together in one bowl. In another bowl mix the melted butter, wine, buttermilk, oil, vanilla and egg yolks. In a clean bowl whip the egg whites until stiff peaks just start to form. Set egg whites aside. Gradually mix the wet butter mixture into the flour using a mixer or hand beater.
  2. Using a rubber spatula gently stir in 1/3 of the egg mixture. Then gently fold in the remaining whites until batter is mixed and no white streaks remain. Evenly divide the batter between the two round pans. Bake for 20–30 minutes until cooked through. Remove from oven cool for 10 minutes then invert onto wire rack to finish cooling before frosting.

Fig Buttercream Frosting

  1. Mix together half the powdered sugar and the 3 sticks of butter; add a little water if needed to get things started. Put the vanilla extract into the frosting and keep adding sugar until the consistency and flavor of the frosting is good. Next put in the whole jar of fig preserves, use a good brand of preserves, mix well adding water or more powdered sugar as needed.
  2. To make the “naked cake” in these pictures I pipped frosting in a decorative pattern on the top edge of the bottom layer then filled in the center, using about half the total frosting. Then place the top layer on and pipe more frosting on just the top of the cake. I decorated with fresh figs and orange zest.

Grand Marnier Whip Cream

  1. Whip together all the ingredients on high until thick whipped cream forms. Serve on the side of the cake as desired.