Figgy Pecan Cake

Name: Figgy Pecan Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 16 serving(s)
Ingredients: 2 cups sugar; 1/2 cup shortening (Butter flavored Crisco works best); 3 eggs, beaten; 1 cup fig preserves; 1 cup milk; 1 teaspoon baking soda; 1 teaspoon nutmeg; 1 teaspoon cinnamon; 1 teaspoon allspice; 2 1/2 cups all-purpose flour; 1 cup pecans, chopped

Submitted by Sherrybeth

"This was a 4-H National Contest Winner and is to die for...."

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Ready In:: 1hr 20mins
Ingredients:: 11
Serves:: 16

ingredients

2 cups sugar
¹⁄₂ cup shortening (Butter flavored Crisco works best)
3 eggs, beaten
1 cup fig preserves
1 cup milk
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
2 ¹⁄₂ cups all-purpose flour
1 cup pecans, chopped

directions

Cream sugar and shortening.
Add beaten eggs and mix well.
Add the fig preserves.
Mix all of the dry ingredients together (except pecans) and whisk to blend them.
Slowly add the dry ingredients to the egg and sugar mixture, alternating with the milk.
Mix thoroughly for about 2 minutes.
Add the pecans (I lightly flour mine to keep them from sinking).
Pour into a greased and floured tube pan and bake in a preheated 350 degree oven for 1 hour.
Cool at least 10 minutes before removing from the pan.

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Reviews

This is an incredible cake. The batter was silky smooth and satinly when all was blended, I knew there and then it would be great. I did cut the allspice in half and add 1 teaspoon of vanilla. We enjoy this just sliced with the powedered sugar dusting I did over the top, but it REALLY came alive when drizzled with hot lemon sauce. My husband asked me to make sure I get more fig preserves to make this again.

Michelle S.