1 1/2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup vegetable oil
1 cup buttermilk
1 tablespoon vanilla extract
1 cup E. Waldo Ward's Kadota Fig Preserves
1/2 cup chopped walnuts (or pecans)
1 1/2 cups powdered sugar
1/4 cup buttermilk
1 tablespoon real butter
1 teaspoon vanilla extract
1 Combine first 8 ingredients in a large
mixing bowl; add oil and eggs, beating well at a medium speed with an electric mixer.
2 Add buttermilk and vanilla, beating well.
3 Stir in preserves and pecans or walnuts.
batter into a greased and floured 10 inch tube pan.
at 350 degrees F
for 1 hour or until wooden toothpick inserted in center comes out clean.
6Cool in pan for 10
minutes; remove from pan and place on serving platter.
buttermilk glaze over cake while both are warm.
MAKE GLAZE: (while
cake is in oven)
tablespoon of real butter in saucepan over low heat, add the buttermilk and the powdered sugar and heat until dissolved, then add 1 teaspoon vanilla extract.
10If the glaze is too thin or thick add powdered sugar or buttermilk accordingly until you
get the consistency you desire.
Makes 1- 10 inch Cake