Fig preserve cake

Fig preserve cake

Ingredients/Components

• sugar
• eggs - 3 item
• vanilla extract - 1 Tbsp
• salt - 1 tsp
• cornstarch
• soda - 1 tsp
• buttermilk - 1 c
• vegetable oil - 1 c
• all-purpose flour - 2 c
• margarine - 1/4 c
• ground cloves - 1/2 tsp
• ground cinnamon - 1 tsp
• ground nutmeg - 1 tsp
• ground allspice - 1/2 tsp
• chopped pecans or walnuts - 1/2 c
• Add eggs and beat well
• Buttermilk Glaze - 1 item
• fig preserves I use Braswell - 1 c

How to make fig preserve cake:

Combine dry ingredients in large mixing bowl; add oil, beating well. Add eggs and beat well. Add buttermilk and vanilla, mixing thoroughly. Stir in preserves and pecans. Pour batter into a greased and floured 10-inch tube pan; bake at 350° for 1 hour and 15 minutes. Let cool 10 minutes; remove from pan. Pour warm Buttermilk glaze over warm cake. Yields one 10-inch cake.Buttermilk Glaze:1/4 c. buttermilk1/2 c. sugar1/4 tsp. soda1 1/2 tsp. cornstarch1/4 c. margarine1 1/2 tsp. vanilla extract Combine first 5 ingredients in saucepan; bring to a boil and remove from heat. Cool slightly and stir in vanilla. Glaze cake. Make a few holes in cake with a fork before spreading on glaze.

Recipe categories: Desserts, Cakes, Fruit.