Fig Cake

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 Southern Living

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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
  • Buttermilk Glaze

Preparation

  1. 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.
  2. 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.
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