Recipe - Fig Preserve Cake

"This cake tastes good even days later! "


  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
  3 eggs
  1 cup buttermilk
  1 tablespoon vanilla extract
  1 cup E. Waldo Ward's Kadota Fig Preserves
  1/2 cup chopped walnuts (or pecans)

  Buttermilk Glaze:
  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.

4Pour batter into a greased and floured 10 inch tube pan.

5Bake 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.

Pour buttermilk glaze over cake while both are warm.

8TO MAKE GLAZE: (while cake is in oven)

9Melt 1 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