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2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups sugar
1 cup vegetable oil
3 eggs
1 cup buttermilk
1 cup fig preserves, chunks cut up small
1 cup nuts
1 tablespoon vanilla
1 teaspoon ground cinnamon
1 teaspoon ground cloves

Preheat oven to 325 degrees. Grease a tube pan. Sift together flour, salt, baking soda and sugar. Add oil and beat. Add eggs and beat. Stir in buttermilk slowly. Add figs, nuts, vanilla and spices and mix to combine. Pour into pan and bake for 45–55 minutes. Pour Glaze over warm cake. Serves 10–12.

1 cup sugar
1 stick butter
1 teaspoon light or dark corn syrup
1 teaspoon vanilla
1/2 cup buttermilk
1/2 teaspoon baking soda

Put all ingredients into a saucepan. Bring to a boil and boil 3 minutes.

Serving size: 1 slice. Per serving: 523 calories, 6 g protein, 30 g fat, 59 g carbohydrates, 391 mg sodium, 58 mg cholesterol

Reba Kindell, Bryan Texas Utilities