Natural Resource Professionals, LLC

Specialized Wetland Consulting and Water Resources Engineering Services
Serving a defined market area of LA, MS, TX and AL (Professional Engineering Services in LA)


Fig Jam Cake

 

2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 ½ cups sugar
3 eggs
1 cup oil
1 cup buttermilk
1 cup fig preserves, chopped
1 tsp vanilla
1 cup chopped pecans

Mix flour, soda, cinnamon and salt together. Make a well in the center and place the eggs, oil and buttermilk. Mix with a hand mixer until well blended stir in the preserves, vanilla and pecans. Put all in a greased 13x9  or Bundt pan and bake at 325˚ for 40 to 45 minutes. Remove from pan and pour hot topping over all. Cool completely before serving.

Topping:

1 cup sugar
1 Tbsp light corn syrup
½ cup buttermilk
1 stick butter
2 tsp vanilla
½ tsp baking soda

Mix all except vanilla in a med saucepan. Cook over medium heat until bubbles then cook 5 minutes more. With a fork, poke holes in the cake then pour topping over hot cake.

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