Subj : Ocracoke Fig Cake To : All From : Ben Collver Date : Thu Jan 11 2024 13:10:22 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Trudy's Ocracoke Fig Cake Categories: Cakes Yield: 1 Cake 3 lg Eggs; at room temperature 1 1/2 c Sugar 1 c Vegetable oil 2 c All-purpose flour 1 ts Baking soda 1 ts Salt 1 ts Ground cinnamon 1 ts Ground nutmeg 1 ts Ground allspice 1/2 c Buttermilk 1 ts Vanilla extract 2 c Preserved figs; finely -chopped; (see note) 1 c Pecans; chopped During fig season each year, Trudy and her husband, John, use an old family recipe to preserve figs in sugar syrup. They put up hundreds of jars. Her preserves are chunky, which is why she finely chops them before adding them to her cake batter. If you are using regular fig preserves, whether homemade or store-bought, there is no need to chop them. See separate Fig Jam recipe. Preheat the oven to 350 F. Grease (with shortening) and flour a 10" Bundt pan, or mist it thoroughly with a nonstick spray that contains flour, such as Baker's Joy. Whisk the eggs in a large bowl until well-beaten. Add the sugar and oil, and whisk until smooth. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice. Add the flour mixture to the egg mixture in thirds, alternating with half of the buttermilk, whisking only until the batter is smooth after each addition. Whisk in the vanilla. Fold in the fig preserves and nuts. Pour into the prepared pan. Bake in the center of the oven until a tester inserted into the middle of the cake comes out clean, about 50 minutes. Let cool in the pan on a wire rack for 30 minutes, and then turn out onto the rack to cool completely. Glaze the cooled cake, if desired. Recipe by Trudy Austin Recipe FROM: