Fig Cake II
This is a very moist cake that doesn’t last long in my house. For a different taste, toast the pecans slightly. Dates can be substituted for figs to make a date cake.
Fig Cake II
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon vanilla extract
- 3 eggs
- 1 1/2 cups white sugar
- 1 cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1 teaspoon vanilla extract
- 1 cup canned figs with juice, chopped
- 1 cup chopped pecans
- 1 teaspoon white sugar
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
- 1 tablespoon light corn syrup
- 1/4 cup butter
- 1 teaspoon vanilla extract
Instructions
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon baking soda in 2 teaspoons hot water; set aside.
2 In a large bowl, beat eggs with electric mixer until thick and lemon colored. Beat in 1 1/2 cups sugar and 1 cup oil. Combine buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture. Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan.
3 Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.
4 To make Buttermilk Icing: In a heavy saucepan, combine 1 cup sugar, 1/2 cup buttermilk, 1/2 teaspoon baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F/ 115 degrees C). Remove from stove and stir in vanilla. Pour over warm cake.
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