Jan’s Fig Cake

Serves: 5
Total Calories: 1,281


2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups sugar
1 cup oil
3 eggs
1 cup buttermilk
1 cup fig preserves
1 cup chopped pecans
1 teaspoon vanilla extract
1 tablespoon white corn syrup
1/2 teaspoon baking soda
1 cup sugar
1/2 stick butter or margarine
1 teaspoon vanilla extract


Grease and flour a tube or sheet cake pan. Preheat oven to 350°. Mix flour, cinnamon, cloves, nutmeg, salt, baking soda, and sugar in large mixing bowl. Add oil; beat well. Alternately add eggs, one at a time, and buttermilk, 1/3 cup at a time, beating after each addition. Add chopped fig preserves (juice and all), pecans, and vanilla. Mix well. Bake for one hour or until done. Make Sauce and pour over hot cake. Let cool in the pan. Does not have to be refrigerated.

Mix together all ingredients in saucepan. Boil 3 minutes, stirring constantly; pour hot Sauce over cake immediately. Let cool in pan; cover with lid.

Nutritional Facts:

Serves: 5
Total Calories: 1,281
Calories from Fat: 662

This Jan’s Fig Cake recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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