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  • 1serving
  • 15minutes
  • 409calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, H, D, E
MineralsNatrium, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 teaspoon salt

  3. 1 teaspoon ground cinnamon

  4. 1 teaspoon ground nutmeg

  5. 1 teaspoon ground allspice

  6. 3 eggs

  7. 1 1/2 cups white sugar

  8. 1 cup vegetable oil

  9. 1 cup buttermilk

  10. 1 teaspoon baking soda

  11. 2 teaspoons hot water

  12. 1 cup canned figs with juice, chopped

  13. 1 cup chopped pecans

  14. 1 cup white sugar

  15. 1/2 cup buttermilk

  16. 1/2 teaspoon baking soda

  17. 1 tablespoon light corn syrup

  18. 1/4 cup butter

  19. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon baking soda in 2 teaspoons hot water; set aside.

  2. In a large bowl, beat eggs with electric mixer until thick and lemon colored. Beat in 1 1/2 cups sugar and 1 cup oil. Combine buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture. Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan.

  3. Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.

  4. To make Buttermilk Icing: In a heavy saucepan, combine 1 cup sugar, 1/2 cup buttermilk, 1/2 teaspoon baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F/ 115 degrees C). Remove from stove and stir in vanilla. Pour over warm cake.

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