Description
From the ultimate southern living cookbook. My favorite way to use all of those fig preserves i insist on making. A nice moist spice cake, good with coffee when the weather starts to get cool.
Ingredients
- Sugar
- Flour
- Baking Soda
- Salt
- Nutmeg
- Cinnamon
- Allspice
- Ground Cloves
- Vegetable Oil
- Eggs
- Buttermilk
- Vanilla
- Fig Preserves
- Pecans
- Butter
- Light Corn Syrup
Instructions
- Combine first 8 ingredients in a large mixing bowl
- Add oil and eggs, beating at medium speed with an electric mixer until blended
- Add buttermilk and vanilla, beating well
- Stir in preserves and pecans
- Pour batter into a greased and floured 10-inch tube pan
- Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean
- Cool in a pan on a wire rack 10 minutes
- Remove from pan and place on a serving plate
- Pour buttermilk glaze over cake while both are still warm
- For buttermilk glaze: bring sugar, baking soda, buttermilk, butter and corn syrup to a boil in a dutch oven over medium heat
- Boil 4 minutes, stirring constantly until glaze is golden
- Remove from heat, stir in vanilla
- Cool slightly
- Yield: 1 / 2 cups