Fig Preserves Cake

21 ingredients
13 steps

Ingredients

  • 1 1/2 cups sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons allspice
  • 1/4 teaspoon ground cloves
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 cup buttermilk
  • 1 tablespoon vanilla
  • 1 (11 1/2 ounce) jar fig preserves (about 1 cup)
  • 1 cup chopped pecans
  • Buttermilk Glaze
  • 1 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 cup buttermilk
  • 1/2 cup butter
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla

Directions

  1. 1
    Combine first 8 ingredients in a large mixing bowl; add oil and eggs, beating at medium speed with an electric mixer until blended.
  2. 2
    Add buttermilk and vanilla, beating well.
  3. 3
    Stir in preserves and pecans.
  4. 4
    Pour batter into a greased and floured 10-inch tube pan.
  5. 5
    Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
  6. 6
    Cool in a pan on a wire rack 10 minutes.
  7. 7
    Remove from pan and place on a serving plate.
  8. 8
    Pour buttermilk glaze over cake while both are still warm.
  9. 9
    For Buttermilk Glaze: Bring sugar, baking soda, buttermilk, butter and corn syrup to a boil in a Dutch oven over medium heat.
  10. 10
    Boil 4 minutes, stirring constantly until glaze is golden.
  11. 11
    Remove from heat, stir in vanilla.
  12. 12
    Cool slightly.
  13. 13
    Yield: 1/2 cups.

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