Fruits-Figs
Henri Du Monceau
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La Belle Cuisine - More Cake Recipes

Fine Cuisine with Art Infusion

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Fig Preserves Cake

“If God had not made brown honey,
men would think figs much sweeter than they do.”
~ Xenophanes

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Figs & Lemons in a Moroccan Bowl
Burrows, Karel
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Fig Preserves Cake
Southern Sideboards
June 1981, Junior League of Jackson, Mississippi
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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