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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 16 |
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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. 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 |
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. Combine first 8 ingredients in a large mixing bowl; add oil and eggs, beating at medium speed with an electric mixer until blended.
2. Add buttermilk and vanilla, beating well.
3. Stir in preserves and pecans.
4. Pour batter into a greased and floured 10-inch tube pan.
5. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
6. Cool in a pan on a wire rack 10 minutes.
7. Remove from pan and place on a serving plate.
8. Pour buttermilk glaze over cake while both are still warm.
9. For Buttermilk Glaze: Bring sugar, baking soda, buttermilk, butter and corn syrup to a boil in a Dutch oven over medium heat.
10. Boil 4 minutes, stirring constantly until glaze is golden.
11. Remove from heat, stir in vanilla.
12. Cool slightly.
13. Yield: 1/2 cups.
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