Saturday, September 5, 2009

Fig Cake

At the Sprayberry family reunion each year, we all look forward to Boot's Fig Cake. The moist cake is packed with flavor and sweetness. It begins with a jar of Boot's fig preserves. This year she shared a jar of preserves and the recipe with me and it is becoming a house favorite. I wish I had a picture of the whole cake. It is a rich brown and absolutely delicious.

Boot's Fig Cake

2 cups flour
1 teaspoon salt
1 teaspoon soda
1 1/2 cups sugar
1 cup Wesson oil
3 eggs
1 cup buttermilk
1 cup chopped nuts (I used pecans)
1 cup fig preserves
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves

Mix dry ingredients together. Mix oil, sugar, eggs and buttermilk. Add to dry ingredients. Grease and flour a tube pan and bake at 325 degrees F. for 45 minutes. (In my oven, it took 55 - 50 minutes.) Cool in pan on a wire rack for 10 minutes and then turn onto a wire rack to cool. Spoon or brush glaze over the cake after cooling.

Glaze

1 cup sugar
1 stick oleo (I used butter)
1 teaspoon white Karo syrup
1 teaspoon vanilla
1/2 cup buttermilk
1/2 teaspoon soda

Mix well and boil 3 minutes. Pour or brush over cake.

As you can see, there wasn't much left! Thanks, Boots!

4 comments:

  1. You will love it! And don't forget I have the new bundt pan for our next cake.

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  2. OK - It's time. I'm copying for Mom's birthday. I'm cooking it on Tuesday! Pray hard...(I hope God doesn't get tired of my baking efforts!)

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  3. My wife love figs. She can eat it all day. Will try this recipe absolutely. Thx.

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