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.
owl), place 1 cup of Old Fashioned Oats. Pour the milk into
ll the ingredients except the fig preserves and fresh figs and blend
Preheat oven to 350.
Beat together first 3 ingredients.
In another bowl sift together the next 5 ingredients.
Add to wet ingredients and stir in fig preserves and pecans.
Spoon into 2 greased and floured loaf pans. (Mine are 5x9).
Bake for 55-65 minutes.
Preheat oven to 325\u00b0. Sprinkle salt and pepper over pork loin, then place in middle of flat baking dish. Sprinkle the onions, garlic and mushrooms around the meat. Spread the fig preserves over the meat until it is completely covered. Pour the wine around the meat; cover with foil and bake until done, 2 to 3 hours. Adjust baking time for less meat.
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.
br>Spoon desired amount of fig preserves over the cheese.
You
Simmer raisins for 20 minutes.
Remove raisins from juice and let cool.
You will need 1/2 cup of juice from raisins.
Cream together margarine, eggs, sugar and vanilla, then add raisin juice.
Sift flour, baking powder, salt, soda and spices together. Slowly mix dry ingredients into creamed mixture. When thoroughly mixed add old fashioned oats, nuts and raisins last.
Bake at 400\u00b0 on top rack for 10 minutes.
br>Cool and decorate with Old Fashioned Frosting.
Frosting: Cream softened
Cream oil, sugar and cocoa.
Add eggs.
Add flour mixture alternately with buttermilk.
Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
Remove from heat and add powdered sugar and vanilla.
Mix until smooth and of spreading consistency.
This is my favorite chocolate cake.
y adding 1/4 tsp fig preserves in bottom of hash brown
Cream butter and sugar.
Add eggs, one at a time, mixing after each addition.
Mix dry ingredients together and add to sugar mixture, mixing well.
Stir in fig preserves and grated orange.
Add remaining ingredients and mix together.
Grandma always used her hands to mix it together real good.
Bake in a greased tube pan in a 300\u00b0 oven for about 1 1/2 to 2 hours.
Spoon about 1/4 teaspoon fig preserves into each indentation, using your
ide then add remaining liquids, fig preserves and stir. Seal and close
re soft and caramelized. Add fig preserves and cook additional 2-3
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.
Spread the fig preserves onto 4 slices of bread.<
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.
oney aside.
Stir the fig preserves, pomegranate molasses, and cinnamon together
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.