Recipe Fig Preserve Cake


Staff member
1 1/2 cup sugar
2 cups all purpose flour
1 tsp soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
1 cup canola or vegetable oil
3 eggs
1 cup buttermilk
1 tbsp vanilla extract
1 cup chopped pecans
1 cup chopped fig preserves
1/4 cup buttermilk
1/2 cup sugar
1 1/2 tsp cornstarch
1/4 cup margarine
1 1/2 tsp vanilla extract; and 1/4 tsp baking soda


In a large glass bowl combine the sugar, flour, soda, salt, nutmeg, cinnamon, allspice and cloves. Add the oil and mix well. Add the eggs. Mix. Add the buttermilk and vanilla, mixing completely. Stir in the figs and pecans.

Pour the batter into a greased floured 10-inch tube pan.

Bake in a preheated 350 degrees oven for 1 hour and 15 minutes. Let cool 10 minutes and remove from pan. While it is baking prepare the glaze.


Combine the 1/4 cup buttermilk, 1/2 cup sugar, 1/4 tsp soda, 1 1/2 tsp cornstarch and 1/4 cup margarine in a medium saucepan. Bring to a boil and remove from heat. Cool slightly and add in the 1 1/2 vanilla. When mixture is warm, pour over the slightly cool warm cake.