Fig Preserves Cake

"From The Ultimate Southern Living Cookbook. My favorite way to use all of those fig preserves I insist on making. A nice moist spice cake, good with coffee when the weather starts to get cool."
 
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Ready In:
1hr 25mins
Ingredients:
20
Serves:
16
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ingredients

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directions

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

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Reviews

  1. I've made this recipe twice and everyone loves it. I end up with much too much sauce to glaze the cakes. Thanks. Now I know what to do with the fig presereves. Ward Land
     
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