FIG PRESERVES CAKE

Fig Preserves Cake image

Provided by Sherry Wilkins

Categories Cakes

Time 1h10m

Number Of Ingredients 20

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)

Steps:

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.