Ingredients
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon soda
- 2 tablespoons cornstarch
- 1 cups ½sugar
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 teaspoon cinnamon
- 1 cup cooking oil
- 3 eggs
- 1 cup buttermilk
- 1 cup chopped fig preserves (drain syrup from preserves before cutting up)
- 1 tablespoon vanilla
- 1/2 cup nuts optional
Servings:
Instructions
- Sift first 8 dry ingredients together, add oil, eggs, buttermilk, preserves, vanilla and nuts. Bake in greased and floured 9 x 13 pan for 45 minutes at 325 degrees, or a tube pan at 350 degrees, until done.
Recipe Notes
Cake is good as is, but if you would like a sauce for it, mix and boil 3 to 5 minutes the following: 1 cup sugar, ½ cup buttermilk, 1 tablespoon margarine, 1 tablespoon corn syrup and ½ teaspoon soda. Pour on warm cake.
Recipe Credits:
This recipe was submitted by Mrs. James Fultz of Camden, Arkansas and was published in the August 1973 issue of Rural Arkansas Magazine.
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