Fig Preserve Cake

  • Yield: 16 servings


2cups flour
1 1/2cups sugar
1teaspoon each baking soda, salt, nutmeg and cinnamon
1/2teaspoon ground cloves
1cup vegetable oil
3-- eggs
1cup buttermilk
1tablespoon vanilla extract
1cup fig preserves, chopped
1/2cup chopped pecans
1/2cup sugar
1/4cup buttermilk
1 1/2teaspoons cornstarch
1/4teaspoon baking soda
1 1/2teaspoons vanilla extract


  1. Combine the flour, 1 1/2 cups sugar, 1 teaspoon baking soda, salt, nutmeg, cinnamon and cloves in a bowl and mix well.  Add the oil.  Beat until blended.  Beat in the eggs.  Add 1 cup buttermilk and 1 tablespoon vanilla and mix well.  Stir in the preserves and pecans.  Spoon into a greased and floured 10-inch tube pan.  Spoon into a greased and floured 10-inch tube pan.  Bake at 350F degrees for 1 1/4 hours.  Cool in pan for 10 minutes.  Remove to a serving platter.
  2. For the glaze, bring 1/2 cup sugar, 1/4 cup buttermilk, cornstarch and 1/4 teaspoon baking soda to a boil in a saucepan.  Remove from heat.  Cool slightly.  Stir in 1 1/2 teaspoons vanilla.  Drizzle over the warm cake.  May substitute dark purple figs or bronze figs for the fig preserves.

Recipe reprinted with permission from the Junior League of Savannah’s Downtown Savannah Style (the Junior League of Savannah, Georgia, 1996).