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