Recipe Submitted By Tammy Cherie
Elegant Fig Cake
1 ½ c sugar
1 ¼ c of canola oil
1tsp of vanilla extract
2 ½ of all purpose flour
1 tsp of nutmeg
½ tsp of salt
½ tsp of allspice
1 c butter milk
2 10oz jars of fig preserves
½ cup each of pecans, walnuts and almonds
1 stick of butter
¼ tsp of cinnamon
6 c of powdered sugar
3 large eggs
1 tsp of baking soda
1 ¼ c of canola oil
1tsp of vanilla extract
2 ½ of all purpose flour
1 tsp of nutmeg
½ tsp of salt
½ tsp of allspice
1 c butter milk
2 10oz jars of fig preserves
½ cup each of pecans, walnuts and almonds
1 stick of butter
¼ tsp of cinnamon
6 c of powdered sugar
3 large eggs
1 tsp of baking soda
Cake: Preheat oven to 350 degrees . Grease and flour 3 8” pans. In a large bowl, combine sugar, oil, eggs and vanilla. Beat with an electric mixer until smooth. In a medium bowl, combine flour, cinnamon, nutmeg, baking soda, salt and allspice. Gradually add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in preserves and nuts. Pour into prepared pans. Bake 30minutes or until a tester inserted in center comes out clean. Cool in pans and cool completely on wire racks. Spread honey cream cheese frosting in between layers and all sides of cake. Garnish with toasted chopped nuts, if desired. Frosting: In large bowl, combine cream cheese and butter. Beat with an electric mixture until creamy. Beat in honey and cinnamon until combined. Gradually beat in powdered sugar until desired consistency is reached.
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