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flour sugar baking soda baking powder ground cinnamon nutmeg clove salt vegetable oil eggs vanilla buttermilk preserves pecans butter buttermilk sugar vanilla white corn syrup baking soda
Viewed: 29 - Published at: 9 years agoIngredients
- 2 cups all-purpose flour, measured after sifting
- 1 12 cups sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg, freshly ground
- 12 teaspoon clove
- 1 teaspoon salt
- 1 cup vegetable oil
- 3 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk
- 1 cup fig preserves, stems removed from the figs and each fig cut into 4 pieces along with the syrup from the preserves
- 1 cup pecans, chopped
- 12 cup butter
- 1 cup buttermilk
- 2 cups sugar
- 2 tablespoons pure vanilla extract
- 2 tablespoons white corn syrup
- 1 teaspoon baking soda
Method
- Preheat oven to 350 degrees.
- Sift into a large mixing bowl: flour, sugar, soda, cinnamon, nutmeg, cloves and salt.
- Blend well with a spoon.
- Add oil, eggs and vanilla and beat for 2 or 3 minutes at medium speed using electric mixer.
- Add buttermilk and cut-up-figs and beat 2 more minutes on medium.
- Pour into un-greased 9x13 in pan or two round 9-inch pans.
- (I have only made this in a 9 x 13, so I can't vouch for the 2 nine inch pans).
- Bake at 350-degrees for 45-minutes and test for doneness by inserting a straw in the center.
- Remove to wire rack to cool.
- TOPPING:.
- Add all topping ingredients in a medium sauce pan.
- Heat until the mixture almost comes to a boil, then reduce heat and allow sugar to melt and for the sauce to thicken.
- Stir this constantly to keep it from sticking.
- Once mixture becomes thick, pour it over the warm cake and allow it to absorb.
