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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A good way to use those home-made fig preserves. My husband requests this one quite often. Very moist, almost pudding type cake. Ingredients:
2 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 cups sugar |
1 cup cooking oil |
4 eggs |
1 cup buttermilk |
1 cup mashed fig preserves |
1 teaspoon vanilla |
1 cup chopped pecans |
1 cup sugar |
1/2 cup butter |
1 tablespoon white karo |
2 teaspoons vanilla |
1/2 cup buttermilk |
1/2 teaspoon baking soda |
Directions:
1. Cake: In mixing bowl put flour, soda, salt and sugar.
2. Blend cooking oil in well.
3. Add eggs one at a time, mixing after each.
4. To this add gradually 1 cup buttermilk; then add 1 cup mashed fig preserves and mix slowly.
5. Flavor with vanilla and stir in pecans.
6. Bake in greased 9 X 13 pan at 325 degrees for 35 minutes or more.
7. While cake is hot, cover with three minute icing.
8. Icing: Combine all ingredients in sauce pan.
9. Place over medium heat and stir.
10. Cook for 3 minutes after it begins to boil.
11. Pour over cake.
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