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Gift Galerie!
Still Life with Bowl of Figs, c. 1650
Giovanna Garzoni
Buy This at Allposters.com
La Belle Cuisine
Fig Preserves Cake
Southern Sideboards
June 1981, Junior League of
Jackson, MS
recipe by Mrs. Wildridge Thompson
 
Cake
2 eggs, beaten
2 cups sugar
1 cup buttermilk
1 cup oil
2 cups flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon salt
2 cups chopped pecans
2 cups drained fig preserves,
cut in small pieces
Sauce
1/2 cup buttermilk
1/2 cup sugar
1 tablespoon light corn syrup
1/2 cup butter
1/4 cup Marsala, rum or Sherry
For the cake: Beat together eggs, sugar, buttermilk and oil.
Cream in the flour. Add spices, soda, vanilla, salt and pecans. Fold in figs. Grease and
flour a tube or Bundt pan. Pour batter into pan. Bake at 350 degrees F.
1 hour. Let cake cool in pan.
For the syrup: Bring buttermilk, sugar and corn syrup to a
boil, stirring constantly. Remove from heat and add butter, stirring until melted. Add
flavoring. Pour sauce over cake while still in pan. Let soak overnight.
Turn out the next day.
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