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Fig Preserve Cake

 

59

Yield

servings

Prep

15

min

Cook

75

min

Ready

90

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 ½ cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon nutmeg
ground
1 teaspoon cinnamon
ground
½ teaspoon allspice
ground
*
½ teaspoon cloves
ground
1 cup vegetable oil
3 large eggs
1 cup buttermilk
1 tablespoon vanilla extract
1 cup fruit preserves
fig
*
½ cup pecans
or walnuts, chopped
1 x buttermilk glaze
*

Directions

Combine first 8 ingredients in a large mixing bowl; add oil and eggs, beating well at medium speed of an electric mixer.

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℉ (180℃) F for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan 10 minutes; remove from pan and place on serving plate.

Pour Buttermilk Glaze over.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 310g (10.9 oz)
Amount per Serving
Calories 118453% of calories from fat
 % Daily Value *
Total Fat 69g 107%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 161mg 54%
Sodium 551mg 23%
Total Carbohydrate 43g 43%
Dietary Fiber 3g 14%
Sugars g
Protein 29g
Vitamin A 4% Vitamin C 2%
Calcium 12% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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