fig preserves cake

★★★★★ 1 Review
lioness92962 avatar
By Sherry Wilkins
from Cabot, AR

This recipe was given to me a long time ago by an older lady. I recently planted a fig tree and hope to have plenty of figs in a few years to try out this recipe.

serves 15
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For fig preserves cake

  • FOR CAKE:
  • 2
    eggs
  • 2 c
    sugar
  • 1 c
    buttermilk
  • 1 c
    vegetable oil
  • 2 c
    all purpose flour
  • 1 tsp
    cinnamon
  • 1 tsp
    baking soda
  • 1 tsp
    salt
  • 1 tsp
    nutmeg
  • 1 tsp
    vanilla extract
  • 2 c
    chopped pecans
  • 2 c
    figs, drained and cut into small pieces
  • FOR SAUCE:
  • 1/2 c
    buttermilk
  • 1/2 c
    sugar
  • 1 Tbsp
    corn syrup, light
  • 1/2 c
    butter
  • 1/4 c
    marsala wine, rum or sherry
  • 1 tsp
    almond flavoring (add this if using sherry)
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How To Make fig preserves cake

  • 1
    For Cake: Mix together the flour, cinnamon, baking soda, salt and nutmeg. Set aside.
  • 2
    Mix together the eggs, sugar, buttermilk oil and vanilla.
  • 3
    Slowly add the flour mixture to the wet ingredients. Mix well.
  • 4
    Stir in the pecans. Then fold in the figs.
  • 5
    Pour into the bundt pan. Bake for one hour or until done.
  • 6
    For Sauce: Bring buttermilk, sugar and corn syrup to a boil, stirring constantly.
  • 7
    Remove from heat and add butter and flavoring. Stir until butter has melted.
  • 8
    Pour sauce over cake while cake is still hot and in the bundt pan. Let soak overnight. Turn out onto serving plate the next day.
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