MOIST FIG CAKE

2 cups all-purpose flour

1 1/2 cups light brown sugar, packed

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground allspice

4 ounces butter, melted

1/2 cup vegetable oil

3 eggs, beaten

1 cup buttermilk

2 teaspoons vanilla extract

1 cup fig preserves

1 cup chopped pecans 

Directions: 

Heat oven to 325 degrees. Grease and flour a 12-cup Bundt or tube cake pan or spray with baking spray. 

Combine flour, sugar, baking soda, salt, and spices in a large mixing bowl; add butter and oil and beat well. 

Add eggs and beat until well blended. Beat in buttermilk and vanilla. Stir in preserves and chopped pecans. Pour into the prepared baking pan; bake for 55 to 60 minutes, or until a toothpick or cake tester inserted into the cake comes out clean. 

Drizzle cooled cake with Caramel Glaze. 

CARAMEL GLAZE FOR FIG CAKE 

Ingredients: 

4 tablespoons butter

1/4 cup light brown sugar, packed

1/4 cup granulated sugar

1/2 cup heavy whipping cream 

Directions: 

In a saucepan over medium-low heat, melt the butter. Stir in sugars. Cook the butter and sugar mixture, stirring, for 1 minute or until bubbly. Stir in the heavy cream. Bring to a boil. Cook the mixture, stirring constantly, for 2 minutes. 

Remove from heat and cool slightly.