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FIG PRESERVE CAKE




Source of Recipe


KATHY MITCHELL






Recipe Introduction


I worked with Kathy at Lamar University in 2010. She shared this recipe with me. Doesn't taste like figs but the flavor is wonderful.





List of Ingredients



• 2 c. flour
  
• 2 tsp. salt
  
• 1 tsp. baking soda
  
• 1 1/2 c. sugar
  
• 1/2 tsp. cloves
  
• 1 to 1 1/2 tsp cinnamon
  
• 1/2 tsp. nutmeg
  
• 1 tsp. vanilla
  
• 1 c. vegetable oil
  
• 3 eggs
  
• 1 c. buttermilk
  
• 1 jar fig preserves (about 10 ozs.)
  
• 1 c. chopped pecans
  
• GLAZE:
  
• 1/2 c. sugar
  
• 1/2 stick butter
  
• 2 T. corn syrup
  
• 1/2 tsp. vanilla
  
• 1/8 tsp. baking soda
  
• 1/4 c. buttermilk
  






Instructions



1. Preheat oven to 325 degrees
   
2. CAKE:
   
3. Sift dry ingredients into mixing bowl. Add oil and beat well; add eggs, beating after each one. Gradually add buttermilk and vanilla, alternating with fig preserves. Beat well, then add chopped pecans.
   
4. Pour into prepared bundt pan. Bake at 325 degrees for 1 1/4 to 1 1/2 hours.
   
5. GLAZE:
   
6. Combine all ingredients in small saucepan. Bring to boil and boil 3 minutes. Allow to cool a lilttle, but while still warm (not hot) stick holes in cake with toothpicks and spoon glaze over cake slowly, allowing cake to absorb glaze.
   
7. Can be baked in loaf pans. Freezes extremely well. . To freeze allow to cool and wrap in plastic wrap.