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Fig Cake

Source of Recipe

From "Cooking Up a Storm" edited by Marcelle Bienvenu and Judy Walker


Recipe Introduction

"Figs are a cherished fruit, grown in backyards all across south Louisiana. This cake recipe was given to Marcelle Bienvenu by a coworker, Vickie Cortez, when they worked together at Oak Alley Plantation on the River Road, between New Orleans and Baton Rouge. Vickie said it was a favorite recipe of her family during the Christmas season."

List of Ingredients

• 2 cups sugar
• 3 large eggs
• 1 cup vegetable oil
• 1 cup whole milk
• 2 cups all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 2 cups fig preserves, homemade or store-bought, mashed
• 1 cup pecan pieces


Recipe

1. Preheat the oven to 350°F. Coat a 12-cup Bundt pan with nonstick cooking spray.

2. In a large mixing bowl, beat the sugar and eggs together with an electric mixer until fluffy. Add the vegetable oil and stir well to blend. Add the milk and mix well. In a separate bowl, stir together the flour, cinnamon, salt, and baking soda. Add to the sugar and egg mixture, stirring to blend. Add the fig preserves and pecans. Stir again to blend.

3. Pour into the Bundt pan and bake until the cake sets and a cake tester inserted in the center comes out clean, about 1 hour. Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Makes 8 to 10 servings.