"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Martha Kelly's Fig Cake Recipe

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This recipe for Martha Kelly's Fig Cake, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Treva Jackson
Added: Wednesday, September 13, 2006


1 box butter cake mix
3 eggs
1/2 cup cooking oil
1/2 cup powdered sugar
1 cup mashed fig preserves
1 tsp soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
2/3 cup buttermilk
1 tsp. vanilla
1 cup chopped pecans

Fig Cake Sauce:
1 cup sugar
4 tablespoons butter
1 tablespoon vanilla
1 tablespoon corn syrup
1 cup buttermilk
1/2 teaspoon baking soda

Preheat oven to 325.

Mix all ingredients except nuts. Beat until well blended (2 or 3 minutes). Stir in nuts. Bake in greased and floured tube or Bundt pan at 325 for 1 1/4 to 1 1/2 hours. While cake is still warm and in the pan, punch holes in it and pour on the sauce.

For Sauce: Boil all ingredients for 3 minutes. Pour over warm cake slowly. Turn out cake after it cools.

Number Of Servings:
Number Of Servings:




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