Ingredients
16
16 servings
- •2 cups all-purpose flour
- •1 teaspoon salt
- •1 teaspoon ground cinnamon
- •1 teaspoon ground nutmeg
- •1 teaspoon ground allspice
- •1 teaspoon vanilla extract
- •3 eggs
- •1.5 cups white sugar
- •1 cup vegetable oil
- •1 cup buttermilk
- •1 teaspoon baking soda
- •2 teaspoons hot water
- •1 teaspoon vanilla extract
- •1 cup canned figs with juice, chopped
- •1 cup chopped pecans
- •1 cup white sugar
- •0.5 cup buttermilk
- •0.5 teaspoon baking soda
- •1 tablespoon light corn syrup
- •0.25 cup butter
- •1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon baking soda in 2 teaspoons hot water; set aside.
- In a large bowl, beat eggs with electric mixer until thick and lemon colored. Beat in 1 1/2 cups sugar and 1 cup oil. Combine buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture. Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan.
- Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.
- To make Buttermilk Icing: In a heavy saucepan, combine 1 cup sugar, 1/2 cup buttermilk, 1/2 teaspoon baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F/ 115 degrees C). Remove from stove and stir in vanilla. Pour over warm cake.
Nutritional Facts
Per 16 servings
- Calories: 409
- Carbohydrate: 49g
- Fat: 23g
- Fiber: 2g
- Protein: 4g
- Sugar: 35g
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