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Country Place Cookbook: Welcome to The Country Place Cookbook.
Fig Preserve Cake Recipe
  • 1 1/2 cups sugar
  • 2 cups all-purpose t10llr
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 cup vegetable oil
  • 3 eggs
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 1 cup J;ig Preserves (see recipe above), chopped
  • 1/2 eup choppe`1 pecans or walnuts
  • Buttermilk CJlaze (see recipe below)
  1. Combine dry ingredients in a large mixing bowl; add oil, beating well.
  2. Add eggs, and beat well; add buttermilk and vanilla, mixing thoroughly.
  3. Stir in preserves and pecans.
  4. Pour batter into a greased and floured 10-inch tube pan; bake at 350-degrees for one hour and 15 minutes.
  5. Let cool 10 minutes; remove from pan.
  6. Pour warm Buttermilk Glaze over warm cake.

Makes 1 10-inch cake.

 

Buttermilk Glaze

  • 1/4 cup buttermilk
  • 1/2 cup sugar
  • 1/4 teaspoon soda
  • 1 1/2 teaspoons cornstarch
  • 1/4 cup margarine
  • 1 1/2 teaspoons vanilla extract
  1. Combine first 5 ingredients in a saucepan; bring to a boil, and remove from heat.
  2. Cool slightly, and stir in vanilla.

Makes enough glaze for the 10-inch cake above.

from "The Country Place Cookbook: Favorite Recipes for Fresh Fruits and Berries" by Elizabeth Snare Smith
© 1995 Elizabeth Snare Smith
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