Fig Cake II Recipe

Recipesfull introduces to you: Popular Recipes. (Fig Cake II Recipe). This is a very moist cake that doesn't last long in my house. For a different taste, toast the pecans slightly. Dates can be substituted for figs to make a date cake.

Brief

Prep 30 mins

Cook: 1hr15 mins

Total: 1hr45 mins

Servings: 16

Yield: 1 - 10 inch tube pan

Fig Cake II Recipe

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

Dessert

Directions

Step 1

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.

Step 2

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.

Step 3

Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.

Step 4

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.

Nutritional Information

Fig Cake II Recipe

Servings Per Recipe:16

Calories: 409.2

% Daily Value *

Protein: 4.3g 9%

Carbohydrates: 48.8g 16%

Dietary Fiber: 1.6g 6%

Sugars: 35g

Fat: 22.8g 35%

Saturated Fat: 4.9g 24%

Cholesterol: 43.4mg 15%

Vitamin A Iu: 151.2IU 3%

Niacin Equivalents: 1.9mg 15%

Vitamin B6: 0.1mg 3%

Vitamin C: 0.5mg 1%

Folate: 36.3mcg 9%

Calcium: 47.1mg 5%

Iron: 1.2mg 7%

Magnesium: 17.7mg 6%

Potassium: 113.1mg 3%

Sodium: 322.5mg 13%

Thiamin: 0.2mg 19%

Calories From Fat: 205.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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