Fig Cake

recipe
You can make and freeze this tasty fig cake up to two weeks in advance and then add the glaze the day of the party.

Yield:

Makes 16 servings

Recipe from


Ingredients

2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
3 large eggs, lightly beaten
1 cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped fresh figs or fig preserves
1 cup chopped pecans (optional), toasted

Preparation

Stir together first 7 ingredients; stir in egg, oil, and buttermilk, blending well. Stir in vanilla. Fold in figs and, if desired, pecans. Pour into a greased and floured 13- x 9-inch pan.

Bake at 325° for 35 minutes or until a wooden pick inserted in center comes out clean. Pierce top of cake several times with a wooden pick; drizzle Buttermilk Glaze over cake.

Note:

July 2002
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