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.
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.
Sift together flour, salt, soda, sugar and spices.
Add oil and beat well.
Add eggs, beating well after each.
Add buttermilk gradually.
Add figs, nuts and vanilla.
Pour into greased 13 x 9 x 2-inch pan.
Bake for 45 minutes at 325\u00b0.
When cake is done while hot pour sauce over cake in pan.
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.
Sift flour, sugar, salt, soda and spices.
Gradually add oil and beat well.
Add figs, nuts and vanilla.
Pour into greased loaf pan and bake for 1 hour and 15 minutes at 325\u00b0.
Pour sauce over cake while still warm.
br>Pour buttermilk glaze over cake while both are still warm
lternately to creamed mixture. Add fig preserves and floured pecans.
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.
Combine first 8 ingredients in a large mixing bowl.
Add oil and eggs, beating well at medium speed of an electric mixer.
Add buttermilk and vanilla, beating well.
Stir in preserves and pecans.
Combine all dry ingredients in a large bowl.
Add oil; beat well.
Add eggs, beating well.
Add buttermilk and vanilla; mix thoroughly.
Stir in preserves and pecans.
Pour into greased and floured tube pan.
Bake at 350\u00b0 for 1 hour and 15 minutes.
Cream shortening, sugar, milk, and eggs.
Sift in flour and spices, then add vanilla.
Fold in pecans and figs.
Bake at 325\u00b0 for 1 hour and 45 minutes.
Mash figs with a potato masher.
Mix sugar and oil together. Sift all of the dry ingredients.
Mix all together.
Bake in a greased and floured pan.
For the grease, use spray Pam.
Bake at 350\u00b0 for 1 1/2 hours.
Combine
dry
ingredients
in
large
mixing bowl.
Add flour and
beat well.
Add eggs, beating well after each.
Add milk and vanilla; mix well.\tStir in preserves and nuts.
Pour into 10-inch greased and floured tube pan.
Bake at 350\u00b0 for 1 hour and 15 minutes.
Let cool 10 minutes, remove from pan.
Preheat oven to 350\u00b0.
Spray Bundt pan with nonstick spray. Put all ingredients in a mixing bowl expect pecans.
Beat until well blended.
Fold in pecans.
Pour into pan.
Bake about 1 hour and 15 minutes.
Let stand in pan for 10 minutes before removing from pan.
Top with Buttermilk Glaze.
Mix all together and bake in loaf pan.
Bake at 350\u00b0.