Name: Fig Preserve Cake
Cuisine: American
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)

Fig Preserve Cake

This recipe was submitted by Mrs. James Fultz of Camden, Arkansas and was published in the August 1973 issue of Rural Arkansas Magazine.

CourseDesserts
CuisineAmerican

Fig Preserve Cake

This recipe was submitted by Mrs. James Fultz of Camden, Arkansas and was published in the August 1973 issue of Rural Arkansas Magazine.

CourseDesserts
CuisineAmerican

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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