Cakes Fig Preserve Cake
Submitted by msbelle on June 30, 2006 at 11:39 pm

DESCRIPTION
Fig Preserve Cake

SUMMARY
Yield 0 File under cakes, fig

INGREDIENTS
2 cups plain flour
1 tspn each: salt, soda, cloves, nutmeg and cinnamon
1 1/2 cups sugar
1 cup cooking oil
3 eggs
1 cup buttermilk
1 cup fig preserves, cut up
1 cup chopped pecans
1 TBLS vanilla flavoring

SAUCE:
1 cup sugar
1 TBLS white Karo syrup
1 stick butter
1 TBLS Vanilla flavoring
1/2 cup buttermilk
1/2 tspn soda

INSTRUCTIONS
CAKE:
Sift together dry ingredients. Add oil and beat well. Add eggs, buttermilk, pecans, figs and vanilla. Pour into a greased and floured 9X13 pan and bake at 325 degrees for 45 minutes. Pour sauce hot sauce over hot cake.

SAUCE:
Mix ingredients and boil 3 minutes. Pour hot sauce over cake while it is still hot.

1 1/2 pound sugar
1 cup water
2 pounds peeled figs
5 lemon slices

Combine sugar and water. Bring to boil, add figs and lemon slices. Cook until figs clarify, about 20 minutes. (Remove reside of lemon slices.) Put figs in sterilized hot jars. Continue boiling juice for a few minutes, then pour over figs until jars are filled. Seal. Makes 5 half pints.

I see no reason you could not keep this in the refrigerator or freezer for a few weeks until you were ready to make your cake instead of sterilized jars.

Even though this particular recipe recommends baking in a 9X13 pan, several other versions I check with virtually the same ingredients are baked in a tube or bundt pan and even in layers.