Buttermilk-Glazed Mini Fig Cakes with Vanilla Hard Sauce

Ingredients

• 1 teaspoon baking soda 
• 1 cup buttermilk 
• 15 servings buttermilk glaze 
• 3 large eggs 
• 1 cup fig preserves 
• 2 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground cloves 
• 0.5 cup pecans toasted chopped
• 1 sprigs garnishes: rosemary fig halves fresh
• 1 cup sugar 
• 1 teaspoon salt 
• 15 servings vanilla sauce hard
• 1 teaspoon vanilla extract 
• 1 cup vegetable oil 

Equipment

• bowl
• oven
• hand mixer
• muffin liners

Directions

1. Preheat oven to 35
2. Stir together flour and next 5 ingredients in a large bowl. Gradually add oil, beating at medium speed with an electric mixer until blended.
3. Add eggs, 1 at a time, beating until blended.
4. Add buttermilk and vanilla, beating until blended. Fold in preserves and pecans.
5. Spoon batter into 2 lightly greased (12-cup) muffin pans, filling 20 muffin cups about three-fourths full.
6. Bake at 350 for 15 to 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Invert cakes onto wire racks. Cool 15 minutes.
7. Drizzle cakes with Buttermilk Glaze. Cool 10 minutes. Pipe Vanilla Hard Sauce onto warm cakes, and serve.