Fresh Fig Bundt Cake
Provided by one of our residents, Pat Robertson
1 cup coarsely chopped fresh figs (dried
1 egg white
2 Cups All-purpose flour
1 tsp baking soda
1 1/2 tsp gr. cinnamon
1 1/2 cups sugar
1 tsp vanilla extract
1/3 cup oil
1 cup buttermilk
- Preheat oven 350 F. Coat Bundt pan with nonstick cooking spray
- In mixing bowl, cream oil, sugar, and vainilla, Add eggs and egg white, one at a time, beating well after each addition until creamy.
- In a small bowl, combine flour, baking soda, and cinnamon. Add flour mixture to sugar mixture, alternating with buttermilk and ending with flour. Beat after each addition
- Stir in figs and pecans. Bake 40-45 minutes, until trop springs back when touched. Then, let the cake cool 10 minutes. Invert onto serving plate. Next, pur Glaze over hot cake.
1/4 cup sugar
2 tsp light corn syrup
1 T butter
1/4 c buttermilk
1/4 baking soda 1/2 tsp vanilla extract
In a small nonstick pot, combine all ingredients except vanilla and bring to a boil 4 minutes over medium heat, stirring constantly. Add vanilla and pour over hot cake.