Ingredients
12
12 servings
- •cooking spray
- •2 cups white sugar
- •3 eggs
- •1 cup vegetable oil
- •1 cup whole milk
- •2 cups all-purpose flour
- •2 teaspoons ground cinnamon
- •1 teaspoon baking soda
- •1 teaspoon salt
- •2 cups mashed fig preserves
- •1 cup pecan pieces
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®) with cooking spray.
- Combine sugar and eggs in a bowl; beat with an electric mixer until sugar dissolves. Stir in vegetable oil. Pour in milk; mix well.
- Combine flour, cinnamon, baking soda, and salt in a separate bowl. Mix into the creamed sugar mixture until blended. Fold fig preserves and pecan pieces into the batter.
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Invert onto a wire rack to cool completely before slicing.
Nutritional Facts
Per 12 servings
- Calories: 467
- Carbohydrate: 52g
- Fat: 28g
- Fiber: 2g
- Protein: 5g
- Sugar: 35g
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Fig Cake II
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