fig jam cake



2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 ½ cups sugar
3 eggs
1 cup oil
1 cup buttermilk
1 cup fig preserves, chopped
1 tsp vanilla
1 cup chopped pecans


1 cup sugar

1 Tbsp light corn syrup 

½ cup buttermilk 

1 stick butter

2 tsp vanilla

½ tsp baking soda 



Mix flour, soda, cinnamon and salt together. Make a well in the center and place the eggs, oil and buttermilk. Mix with a hand mixer until well blended stir in the preserves, vanilla and pecans. Put all in a greased 13x9  or Bundt pan and bake at 325˚ for 40 to 45 minutes. Remove from pan and pour hot topping over all. Cool completely before serving.


Mix all except vanilla in a med saucepan. Cook over medium heat until bubbles then cook 5 minutes more. With a fork, poke holes in the cake then pour topping over hot cake.

back to recipes