For the cake:
Preheat the oven to
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Follow directions on cake mix box adding the four spices.
Fold in chopped nuts and fig preserves.
Pour into a greased and floured 9 x 13 x 2-inch pan.
Bake in a preheated oven at 325\u00b0 for about 45 minutes or until done.
While cake is hot, pour sauce over cake in pan.
Cool.
Cut in squares and serve.
Top with Cool Whip, if desired.
Yields 12 or 16.
Sift dry ingredients into mixing bowl.
Add oil and beat well. Add eggs, beating after each addition.
Gradually add buttermilk alternately with fig preserves, nuts and vanilla.
Bake at 325\u00b0 for 1 1/2 hours in Bundt or angel food pan.
While warm, stick holes in cake with toothpick or fork.
Glaze cake, using a pastry brush.
Cream oil and sugar and beat in eggs, one at a time.
Sift together in a separate mixing bowl flour, baking soda, salt and spices.
Add nuts.
Add dry mixture to creamed mixture a little at a time, alternating with buttermilk.
Add 1 cup of chopped fig preserves with juice.
Mix well.
Pour into greased and floured Bundt pan.
Bake at 375\u00b0 about 1 hour.
Cake is done when it springs back when touched.
Cake is better the next day.
an; smooth top.
Bake cake at 350\u00b0 for about
pray 2 8-inch round cake pans with cooking spray.
Combine all ingredients in a
bowl
and
mix thoroughly with a spoon.
(Be sure to
include
syrup from fig preserves. This is the only liquid and
sweetener
in\tthis
cake).
Pour into well-greased pan about 9 x\t12-inches.
Bake
at 350\u00b0 for about 30 minutes.
nto the batter. Spoon remaining cake mixture on top of figs
Stir together first 7 ingredients.
Stir in eggs, oil and buttermilk, blending well.
Add vanilla.
Fold in figs and nuts. Pour into a greased and floured 13 x 9-inch pan.
Bake at 325\u00b0 for 35 minutes.
Pierce top of cake with toothpick; drizzle Buttermilk Glaze over cake.
preheat oven to 375. grease an 8\" cake pan.
beat yolks and sugar in a large bowl.
in a saucepan bring milk, grappa, and salt to a boil, remove from heat.
gradually add milk to egg mixture. return everything to the saucepan, add corn meal and whisk until thickened and beginning to bubble.
add figs, raisins, nuts and fennel seeds to mixture, pour into the cake pan.
bake 40 minutes until set and edges pull away from pan.
cool 20 minutes in the pan, invert onto a plate, serve warm or at room temperature.
Cut Twinkies in half lengthwise; line cake pan.
Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing.
Pour over the cake.
Then drain one large can of crushed pineapple and spread all over top of pudding.
Then top pineapples with Cool Whip (1 tub).
Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration.
Can be frozen.
Prepare cake as directed in 13x9 pan,
ugar mixture until blended. Fold fig preserves and pecan pieces into
*note: this chocolate cake recipe makes 10 servings based on
Sift together flour, salt, soda, nutmeg, cloves, cinnamon and sugar.
Add oil and mix well.
Add eggs.
Add buttermilk gradually.
Add figs, nuts and vanilla.
Pour into tube pan.
Bake at 325\u00b0 for 45 to 60 minutes.
While hot, pour sauce over cake in pan.
Cool, then turn cake over to put on plate.
Bake in sheet cake pan.
While cake is still hot, prepare icing.