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Fig Cake Recipe

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This recipe for Fig Cake, by , is from SMYRNA'S 50th ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Gamboa
Added: Wednesday, August 26, 2009


Make and freeze the cake up to two weeks in advance; add the glaze the day of the party.

2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
3 large eggs, lightly beaten
1 cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped fresh figs or fig preserves
1 cup chopped pecans (optional), toasted

Stir together first 7 ingredients; stir in egg, oil, and buttermilk, blending well. Stir in vanilla. Fold in figs and, if desired, pecans. Pour into a greased and floured 13- x 9-inch pan.

Bake at 325 for 35 minutes or until a wooden pick inserted in center comes out clean. Pierce top of cake several times with a wooden pick; drizzle Buttermilk Glaze over cake.
Buttermilk Glaze
1 cup sugar
1/2 cup butter or margarine
1/2 cup buttermilk
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Bring all ingredients to a boil in a small saucepan, and cook 3 minutes. Prep: 10 min., Cook: 3 min




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