FIG CAKE

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Fig Cake image

Very rich, moist without any icing. You could easily drizzle over it, but it tastes great without it! I used the left over fig preserves for peanut butter sandwiches... And this Recipe is from 1980

Provided by Nathaniel Lutz @speedynatedog

Categories     Cakes

Number Of Ingredients 13

2 cup(s) flour
1 teaspoon(s) nutmeg
1 1/2 cup(s) sugar
1 1/2 cup(s) sugar
1 cup(s) oil
1 cup(s) fig preserves
1 teaspoon(s) vanilla
1 teaspoon(s) salt
1/2 teaspoon(s) cloves
1 teaspoon(s) cinnamon
3 - eggs
1 cup(s) buttermilk
1/2 cup(s) chopped pecans

Steps:

  • Beat together well. Bake at 350 degrees for about 45 minutes.
  • This cake is delicious without icing but I did make a simple glaze of powered sugar and milk and it was even better.
  • For the fig preserves, My grandma Jennings made her's from scratch. Fresh figs smashed up with equal amounts of sugar cooked in a sauce pan until tender. She made them and canned them for her recipes. Such a sweet lady that loved to make sweet desserts.

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