Recipe Fig Cake II
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 ½ 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, ½ cup buttermilk, ½ teaspoon baking soda, 1 tablespoon light corn syrup, ¼ cup butter, 1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees F (175 degrees C) and grease a 10-inch tube pan. Sift together the flour, salt, cinnamon, nutmeg, and allspice. Separately dissolve baking soda in hot water. Beat eggs until thick and lemon-colored, then mix in sugar and oil. Combine the buttermilk with the dissolved soda and alternate adding the flour and buttermilk mixtures into the eggs. Stir in vanilla, figs, and nuts before pouring the batter into the pan. Bake for 70 to 75 minutes. To prepare the icing, boil sugar, buttermilk, baking soda, corn syrup, and butter until it reaches the soft ball stage, then stir in vanilla and pour over the warm cake.
Nutrition
Total Fat 23g 29%, Saturated Fat 5g 25%, Cholesterol 43mg 14%, Sodium 323mg 14%, Total Carbohydrate 49g 18%, Dietary Fiber 2g 6%, Total Sugars 35g, Protein 4g, Vitamin C 1mg 3%, Calcium 47mg 4%, Iron 1mg 7%, Potassium 113mg 2%
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