Name: Fig Cake II
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: All-purpose flour - 2 cups; Salt - 1 teaspoon; Ground cinnamon - 1 teaspoon; Ground nutmeg - 1 teaspoon; Ground allspice - 1 teaspoon; Vanilla extract - 1 teaspoon; Eggs - 3; White sugar - 1 ½ cups; Vegetable oil - 1 cup; Buttermilk - 1 cup; Baking soda - 1 teaspoon; Hot water - 2 teaspoons; Vanilla extract - 1 teaspoon; Canned figs with juice, chopped - 1 cup; Chopped pecans - 1 cup; White sugar - 1 cup; Buttermilk - ½ cup; Baking soda - ½ teaspoon; Light corn syrup - 1 tablespoon; Butter - ¼ cup; Vanilla extract - 1 teaspoon

Ingredients for - Fig Cake II

1. All-purpose flour 2 cups

2. Salt 1 teaspoon

3. Ground cinnamon 1 teaspoon

4. Ground nutmeg 1 teaspoon

5. Ground allspice 1 teaspoon

6. Vanilla extract 1 teaspoon

7. Eggs 3

8. White sugar 1 ½ cups

9. Vegetable oil 1 cup

10. Buttermilk 1 cup

11. Baking soda 1 teaspoon

12. Hot water 2 teaspoons

13. Vanilla extract 1 teaspoon

14. Canned figs with juice, chopped 1 cup

15. Chopped pecans 1 cup

16. White sugar 1 cup

17. Buttermilk ½ cup

18. Baking soda ½ teaspoon

19. Light corn syrup 1 tablespoon

20. Butter ¼ cup

21. Vanilla extract 1 teaspoon

How to cook deliciously - Fig Cake II

1 . Stage

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.

2 . Stage

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.

3 . Stage

Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.

4 . Stage

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.