Ingredients
-
1 1/2
-
2
-
1
-
1/2
-
1
-
1
-
1/2
-
1/2
-
1
-
3
-
1
-
1
-
1
-
1/2
-
Directions
Fig Preserve Cake, Ok folks, run and grab those fig preserves that you have sitting in the cupboards and get to cooking, if you wait till Christmas to make this cake you will slap yourself because it is the best cake I have ever eaten, and you will think so too after you make it!!Got this recipe from mom who has been making it for years , Fantastic!! Just made and served this most wonderful bundt cake It is moist and super tasty My husband just finished his last bite and said yummy I didn’t use any nuts because my husband doesn’t care for them in his baked goods used almond milk and made buttermilk by adding 1 Tbs of vinegar to the almond milk to make 1 cup used my homemade fig preserves that I made last week from figs I froze last season I am cleaning out my freezer during Covid 19 quarantine No glaze needed for us Thanks for this delicious, perfect keeper recipe!, Yummy goodness, even without the glaze
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Steps
|
1
Done
|
Combine First 8 Ingredients in a Large Mixing Bowl;add Oil and Eggs,Beating Well at Medium Speed With Electric Mixer. |
|
2
Done
|
Add Buttermilk and Vanilla,Beating Well. |
|
3
Done
|
Stir in Preserves and Pecans or Walnuts. |
|
4
Done
|
Pour Batter Into a Greased and Floured 10 Inch Tube Pan. |
|
5
Done
|
Bake at 350 Degrees For 1 Hour or Until Wooden Pick Inserted in Center Comes Out Clean. |
|
6
Done
|
Cool in Pan 10 Minutes;remove from Pan and Place on Serving Platter. |
|
7
Done
|
Pour Buttermilk Glaze Over Cake While Both Are Still Warm. |
|
8
Done
|
Buttermilk Glaze. |
|
9
Done
|
Melt 1 Tablespoon Real Butter in Saucepan Over Low Heat,Add the Buttermilk and the Powdered Sugar and Heat Till Dissolved,Then Add 1 Teaspoon Vanilla Extract. |
|
10
Done
|
If the Glaze Is to Thin or Thick Add Powdered Sugar or More Buttermilk Accordingly Till You Get the Consistency You Like. |
