This make-ahead sherbet requires very little lifting and is a wonderful surprise after a hearty meal. The magic ingredients for a super-creamy scoop are gelatin and cream. Explicitly fancy? Serve it with Speculoos or other shortbread cookies and fresh mint.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 Bundt(R) cake |
Ingredients
- cooking spray
- 2 cups white sugar
- 3 eggs
- 1 cup vegetable oil
- 1 cup whole milk
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups mashed fig preserves
- 1 cup pecan pieces
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®) with cooking spray.
- Combine sugar and eggs in a bowl; beat with an electric mixer until sugar dissolves. Stir in vegetable oil. Pour in milk; mix well.
- Combine flour, cinnamon, baking soda, and salt in a separate bowl. Mix into the creamed sugar mixture until blended. Fold fig preserves and pecan pieces into the batter.
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Invert onto a wire rack to cool completely before slicing.
Nutrition Facts
| Calories | 467 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 325 mg |
| Sugars | 35 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |