Fig Preserve Cake

A good way to use those home-made fig preserves. My husband requests this one quite often. Very moist, almost pudding type cake.

• Ready In: 45 mins
• Yields: 1 9X13 cake

Ingredients

• Cake

• 2  cups flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄2 cups sugar
• 1  cup  cooking oil
• 4  eggs
• 1  cup buttermilk
• 1  cup  mashed  fig preserves
• 1  teaspoon vanilla
• 1  cup  chopped pecans

• Icing

• 1  cup sugar
• 1⁄2 cup butter
• 1  tablespoon  white Karo
• 2  teaspoons vanilla
• 1⁄2 cup buttermilk
• 1⁄2 teaspoon baking soda

Directions

1. Cake: In mixing bowl put flour, soda, salt and sugar.
2. Blend cooking oil in well.
3. Add eggs one at a time, mixing after each.
4. To this add gradually 1 cup buttermilk; then add 1 cup mashed fig preserves and mix slowly.
5. Flavor with vanilla and stir in pecans.
6. Bake in greased 9 X 13 pan at 325 degrees for 35 minutes or more.
7. While cake is hot, cover with three minute icing.
8. Icing: Combine all ingredients in sauce pan.
9. Place over medium heat and stir.
10. Cook for 3 minutes after it begins to boil.
11. Pour over cake.