Ingredients
- 1 cup sugar
- 1 cup vegetable oil
- 2 cups bleached all-purpose flour
- 1 teaspoon salt
- 14 oz=unces fig preserves
- 3 large eggs
- 1 cup whole milk
- 2 tsp groand baking soda. und cinnamon
- 1 tsp baking soda
- 1 cup pecan pieces
- – Cane Syrup Glaze –
- 1/4 cup melted butter
- 1/2 tsp. vanilla
- 1 Tbs cane syrup
- 1 cup powdered sugar
- 1 Tbs milk
Directions
Preheat convection oven to 325 degrees. Cream the sugar and eggs. Add the vegetable oil and stir well to blend. Add the milk and mix well. In a separate bowl, combine the flour, cinnamon, salt, and baking soda. Mix well. Add this to the first mixture, stirring to blend. Â Add the pecans and figs. Stir again to blend. Pour into a greased bundt pan and bake until set, about an hour. Cake will be very moist. Remove and cool before slicing to serve.
For the glaze:
Mix all ingredients well and drizzle over cake. Sprinkle with pecans.
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