Fig Cake (Gateau De Figue)

"This recipe goes back five generations in the Guidry family of Church Point, Louisiana. So make it a tradition in your family." Recipe appeared on Chef Folse's television show the week of July 17 to July 23, 1999.

• Ready In: 1 hr 15 mins
• Yields: 1 cake

Ingredients

• 1  pint  chopped fresh fig
• 3⁄4 cup butter
• 1  cup sugar
• 3  eggs
• 2 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  teaspoon ground nutmeg
• 1  teaspoon ground cinnamon
• 1  teaspoon ground ginger
• 1  cup buttermilk
• 1  teaspoon vanilla
• 1  cup  chopped pecans

Directions

1. Preheat oven to 350 Degrees F.
2. Grease and flour a bundt-style pan and set aside.
3. In a large mixing bowl, cream butter and sugar.
4. Add the eggs, one at a time, blending after each addition.
5. In a separate bowl, combine the flour, baking powder, soda and spices.
6. Add these dry ingredients, alternately with the buttermilk, into the sugar mixture.
7. Stir constantly until all ingredients are well incorporated into the batter.
8. Add vanilla, pecans and figs.
9. Stir well and pour into the greased pan.
10. Bake for approximately 1 hour or until cake tester comes out clean.
11. Allow to cool.
12. Remove from pan.
13. You may wish to serve with ice cream or a dollop of fresh whipped cream.