Fig Cake Ii

Ingredients

• Servings: 1
• 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 cup white sugar
• 1/2 cup buttermilk
• 1/2 teaspoon baking soda
• 1 tablespoon light corn syrup
• 1/4 cup butter
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 45 mins


• 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.
• 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.
• bake in the preheated oven for 70 to 75 minutes. remove from pan and pour hot buttermilk icing over warm cake.
• 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.