Fig Preserve Cake with Buttermilk Glaze

By maredan

Ingredients

• 1 1/2 c. sugar
• 2 c. all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground nutmeg
• 1 tsp. cinnamon
• 1/2 tsp. ground allspice (I omitted)
• 1/2 tsp. ground cloves (I omitted)
• 1 c. vegetable oil (I used 1/2 c. canola oil & 1/2 c. pear sauce (like applesauce)
• 3 eggs
• 1 c. buttermilk
• 1 TBS. vanilla extract
• 1 c. fig preserves
• 1/2 c. chopped pecans or walnuts (I omitted)
• I added - about 8 fresh Mission figs, chopped and about 15 chopped dried Mission figs
• Buttermilk Glaze
• 1 1/2 c. powdered sugar
• 1/4 c. buttermilk
• 1 TBS. butter
• 1 tsp. vanilla extract
• I added - 2 TBS. Grand Marnier

Details

Servings 8

Preparation

Step 1

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

Add buttermilk and vanilla, beating well.

Stir in preserves, fresh & dried figs and pecans or walnuts, if using.

Pour batter into a greased and floured 10 inch tube pan.
(I used a 10 c. Bundt pan)

Bake at 350º F. for 1 hour or until wooden pick inserted in center comes out clean. At 45 minutes, my cake was a beautiful dark golden brown and completely done.

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

Pour buttermilk glaze over cake while both are still warm.