Fig Preserves Cake


  • 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


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.  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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