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Ingredients:
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
Directions:
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.
4
Pour
batter into a greased and floured 10 inch tube pan.
5
Bake
at 350 degrees F for 1 hour or until wooden toothpick inserted in
center comes out clean.
6
Cool
in pan for 10 minutes; remove from pan and place on serving platter.
7
Pour
buttermilk glaze over cake while both are warm.
8
TO
MAKE GLAZE: (while cake is in oven)
9
Melt
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.
10
If 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 |