This moist, delicious cake is made with fig preserves and pecans. Top this tasty fig cake with a buttery caramel glaze.
INGREDIENTS:
* 2 cups all-purpose flour
* 1 1/2 cups light brown sugar, packed
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground allspice
* 4 ounces butter, melted
* 1/2 cup vegetable oil
* 3 eggs, beaten
* 1 cup buttermilk
* 2 teaspoons vanilla extract
* 1 cup fig preserves
* 1 cup chopped pecans
PREPARATION:
Heat oven to 325°. Grease and flour a 12-cup Bundt or tube cake pan or spray with baking spray.
Combine flour, sugar, baking soda, salt, and spices in a large mixing bowl; add butter and oil and beat well.Add eggs and beat until well blended. Beat in buttermilk and vanilla. Stir in preserves and chopped pecans. Pour into the prepared baking pan; bake for 55 to 60 minutes, or until a toothpick or cake tester inserted into the cake comes out clean.
