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    • Home
    • About Us
    • Wetland Compliance
      • Overview
      • Delineations
      • Assessments
      • Permitting
      • Compliance Projects
    • Ecosystem Restoration
      • Overview
      • Marsh Creation
      • Mitigation
      • Stream Restoration
      • Restoration Projects
    • Mitigation Banking
    • Mapping/Drone Imagery

  • Home
  • About Us
  • Wetland Compliance
    • Overview
    • Delineations
    • Assessments
    • Permitting
    • Compliance Projects
  • Ecosystem Restoration
    • Overview
    • Marsh Creation
    • Mitigation
    • Stream Restoration
    • Restoration Projects
  • Mitigation Banking
  • Mapping/Drone Imagery

fig jam cake

Ingredients

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


Topping:

1 cup sugar

1 Tbsp light corn syrup 

½ cup buttermilk 

1 stick butter

2 tsp vanilla

½ tsp baking soda 


Steps

Cake:

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.


Topping:

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.

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