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.
minutes, or until a cake tester or wooden toothpick inserted
archment-lined baking sheet.
Using the back or a round
make chiffon cake: Let egg
Mix together brown sugar, fig preserves and water.
Place in a 9 x 9-inch pan.
Then mix together eggs, sugar, margarine, milk, vanilla and flour.
Pour over fig mixture.
Bake at 350\u00b0 until brown.
Turn over in cake plate.
re soft and caramelized. Add fig preserves and cook additional 2-3
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.
Cake: In mixing bowl put flour, soda, salt and sugar.
Blend cooking oil in well.
Add eggs one at a time, mixing after each.
To this add gradually 1 cup buttermilk; then add 1 cup mashed fig preserves and mix slowly.
Flavor with vanilla and stir in pecans.
Bake in greased 9 X 13 pan at 325 degrees for 35 minutes or more.
While cake is hot, cover with three minute icing.
Icing: Combine all ingredients in sauce pan.
Place over medium heat and stir.
Cook for 3 minutes after it begins to boil.
Pour over cake.
Combine dry ingredients in a large mixing bowl; add oil, beating well.
Add eggs and beat well.
Add buttermilk and vanilla, mixing thoroughly.
Stir in preserves and pecans.
Pour batter into a greased and floured (do not use nonstick spray) 10-inch tube pan.
Bake at 350\u00b0 for 1 hour and 15 minutes.
Let cool 10 minutes.
Remove from pan.
Pour warm Buttermilk Glaze over warm cake.
Combine flour, cornstarch, soda, salt and spices; set aside. Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth.
Stir in flour mixture, fig preserves and pecans.
Pour batter into a well-greased 13 x 9 x 2-inch baking pan.
Bake at 325\u00b0 for 45 minutes or until a wooden pick inserted in center comes out clean.
Spread Buttermilk Candy Frosting over warm cake.
y adding 1/4 tsp fig preserves in bottom of hash brown
Cream sugar, eggs and salad oil until well blended.
Sift together flour and spices.
Dissolve soda in buttermilk and add flour mixture and buttermilk to the egg mixture.
Add fig preserves and pecans.
Bake in a greased tube pan at 350\u00b0 for about 1 hour or until done.
This makes a large cake that will keep in the refrigerator indefinitely.
It can also be frozen.
Cream butter and add sugar.
Sift flour into sugar box (without jarring, remove 2 tablespoons of flour).
Alternate addition of flour with eggs.
Add vanilla, fig preserves and pecans.
Pour cake batter in greased and floured tube pan.
Place cake in preheated oven.
Bake 1 1/4 to 1 1/2 hours at 325\u00b0.
Beat together the oil and sugar.
Add eggs.
Add remaining dry ingredients and buttermilk alternately, beating well after each addition.
Fold in fig preserves.
Pour into Bundt pan, well-greased and floured.
Bake at 325\u00b0, approximately 60 minutes or until knife inserted in middle of cake comes out clean (ovens vary).
You have a delicious fruit/pound cake.
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.
beating well.
Stir in preserves and pecans.
Pour batter
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.
After cutting fruit and nuts, mix thoroughly.
Press tightly in crock.
Let stand 1 week or ten days before cutting.
This keeps indefinitely.
Half of this recipe makes a good nice cake. Fruit balls can be made out of this recipe (part) also.
Takes about 1 teaspoon of fruit.
Roll into a ball, then roll in coconut.
Sift dry ingredients together.
Add oil, eggs and buttermilk; beat well.
Add preserves, pecans and vanilla; mix well.
Pour into a 9 x 13-inch sheet pan.
Bake at 325\u00b0 for 45 minutes.
Make sauce; pour over cake while still warm from oven.
Combine dry ingredients in a large mixing bowl. Add oil, beating well. Add eggs and beat well. Add buttermilk and vanilla, mixing thoroughly. Stir in preserves and pecans.
Pour into a greased and floured 10-inch tube pan. Bake at 350\u00b0 for 1 1/4 hours. Let cool 10 minutes and remove from pan. Pour warm Buttermilk Glaze over warm cake.