For the cake:
Preheat the oven to
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.
n large bowl, combine all cake ingredients, beat on low speed
ugar mixture until blended. Fold fig preserves and pecan pieces into
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.
Mix as you do any other cake.
Bake in slow oven (250 to 300\u00b0) for 1 1/2 hours.
Sift dry ingredients into bowl; add oil and beat well.
Add eggs, beating after each addition.
Gradually add buttermilk, figs, nuts and vanilla.
Bake at 325\u00b0 for 1 1/2 hours.
While warm, stick holes in cake with fork and glaze.
Cook figs until tender, about 30 minutes.
Combine sugar and cornstarch in the top of double boiler.
Add boiling water gradually, stirring constantly.
Cook for 15 minutes, stirring occasionally.
Add figs, lemon juice, and orange rind.
Let cool to room temperature before assembling cake.
Sift first 6 ingredients.
Combine and beat sugar, oil and eggs together.
Add dry ingredients with buttermilk and vanilla. Fold in fig preserves and nuts.
Bake in 325\u00b0 oven until done.
Preheat oven to 350 degrees.
Grease and flour bundt pan, I use Bakers Joy baking spray.
Blend cake mix, milk, almond extract, butter and eggs in large bowl for 30 seconds on low speed.
Then beat on medium speed for 4 minutes.
Fold in all other ingredients until well mixed.
Pour into prepared bundt pan.
Bake for 50 minutes or until toothpick inserted into cake comes out clean.
Cool in pan on wire rack for 15 minutes.
Invert and remove cake from pan onto wire rack.
Cool completely.
Dust with confectioners sugar.
Mix flour, salt, soda and sugar.
Add oil and eggs.
Beat well.
Slowly add buttermilk, fig preserves, nuts and vanilla. Stir.
Pour batter into greased and floured loaf pan.
Fill 3/4 full.
You may need to use 2 pans.
Bake at 325\u00b0 for 40 to 45 minutes.