Fig Cake

My sister-in-law, Sunni, made this fig cake for my hubby's birthday in August. I did not expect that I would like fig cake. Boy, was I wrong. This stuff is SO delicious, you will want to lick the plate. She said this is a family recipe from their Cousin Betty down in Moulton, AL. I'm glad it found its way to us and now I'm sharing it with all of you.

Fig Cake

3 eggs lightly beaten
1 cup oil
1 cup buttermilk (do not use non-fat)
1 tsp. vanilla
2 cups flour
1 and 1/2 cups sugar (I cut the sugar down slightly)
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves

1 & 1/3 to 1 & 1/2 cups chopped figs (don't crush them, but gently chop with knife or fig preserves will work too)
1/2 cup chopped pecans

Mix dry ingredients, add wet ingredients, fold in pecans and figs. Pour into greased & floured Bundt pan. Bake at 350* for approx. 30 -35 min. Check for done-ness with toothpick. Mine wasn't done after 30 mins. so I left it in about 5-10 more minutes.

Buttermilk Glaze

1/2 cup buttermilk
1 cup sugar
1/2 cup butter
1 TBL light corn syrup
1 tsp. vanilla

Bring all ingredients to a rolling boil and cook 3 min. Allow glaze to cool before drizzling over cake. use toothpick to poke holes in cake, so glaze can go down into it. Next time, I will cut the butter in half for the glaze. I think it would be just as good.
Come back here and tell me you love me for sharing this recipe. Your family will kiss you after they lick their plates.