Fig Preserve Cake
This is an absolutely awesome recipe. I first tasted this wonderful cake back in 1999 when I gave a lecture at a local church. The ladies gave a small dinner followed by my lecture and this was one of the many desserts provided.
FIG PRESERVE CAKE
Grease and flour pan and preheat oven to 325'
In mixer bowl, cream 3/4 C. margarine (or butter) with 2 C. sugar. Add 4 eggs,(one at a time) beating well after each.
Dissolve 1 t. soda in 1 C. buttermilk and add to mixture. Add 3 C. flour, 1 t. nutmeg and 1 t. vanilla. Then add 2 C. fig preserves(recipe follows) and 1C. chopped pecans.
Spoon into prepared pan and bake for about 1 1/2 hours. Check with pick at end of 1 hour and judge accordingly.
FIG PRESERVES:
First, cut the figs into large raisin sized pieces.Cut or grate lemon rind until you have used 1/2 of the lemon.Place figs and lemon rind in pan with the following ingredients: 2 1/2 C. Water2 C. Sugar1 T. Allspice1 T. CinnamonJuice of One Lemon Mix together and let set covered for about 2 hours. Check the amount of fluid on the mixture, if it looks dry, all a little more water, cover pan and then bring mixture to a boil. Stir and then turn down heat to a simmer until mixture starts to thicken...stir often. When it is thick, turn off heat and leave cool down. When cool, place fig mixture in a blender run long enough to break up skins. It will be very thick, so you will need to do small batches at a time in the blender. It does not have to be totally smooth.
FIG PRESERVE CAKE
Grease and flour pan and preheat oven to 325'
In mixer bowl, cream 3/4 C. margarine (or butter) with 2 C. sugar. Add 4 eggs,(one at a time) beating well after each.
Dissolve 1 t. soda in 1 C. buttermilk and add to mixture. Add 3 C. flour, 1 t. nutmeg and 1 t. vanilla. Then add 2 C. fig preserves(recipe follows) and 1C. chopped pecans.
Spoon into prepared pan and bake for about 1 1/2 hours. Check with pick at end of 1 hour and judge accordingly.
FIG PRESERVES:
First, cut the figs into large raisin sized pieces.Cut or grate lemon rind until you have used 1/2 of the lemon.Place figs and lemon rind in pan with the following ingredients: 2 1/2 C. Water2 C. Sugar1 T. Allspice1 T. CinnamonJuice of One Lemon Mix together and let set covered for about 2 hours. Check the amount of fluid on the mixture, if it looks dry, all a little more water, cover pan and then bring mixture to a boil. Stir and then turn down heat to a simmer until mixture starts to thicken...stir often. When it is thick, turn off heat and leave cool down. When cool, place fig mixture in a blender run long enough to break up skins. It will be very thick, so you will need to do small batches at a time in the blender. It does not have to be totally smooth.
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