Fig Preserve Cake
Yield
servingsPrep
15 minCook
75 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
nutmeg
ground |
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
allspice
ground |
|
| 2.5 | ml |
cloves
ground |
|
| 237 | ml |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
buttermilk
|
|
| 15 | ml |
vanilla extract
|
|
| 237 | ml |
fruit preserves
fig |
* |
| 118 | ml |
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.
