Fig Cake

  • Yield: 16 servings


2cups sugar
1cup vegetable oil
3-- eggs
1teaspoon vanilla extract
1cup mashed fig preserves
2cups flour
1teaspoon baking soda
1/2teaspoon cinnamon
1/2teaspoon allspice
1/8teaspoon salt
2/3cup buttermilk
2cups finely chopped pecans


  1. Beat the sugar and oil in a mixer bowl.  Beat in the eggs one at a time.  Add the vanilla and fig preserves, beating well.  Sift the flour, baking soda, cinnamon, allspice and salt in a medium bowl.  Add to the fig mixture alternately with the buttermilk, mixing well after each addition.  Stir in the pecans by hand.  Pour into a greased and floured tube pan.  Bake at 325F for 1 1/2 hours.

Recipe reprinted with permission from Louisiana Farm Bureau Women’s Louisiana Temptations (the Louisiana Farm Bureau Federation, Inc., Baton Rouge, Louisiana, 1996)