Ingredients
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1 1/2 cups sugar
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2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon ground nutmeg
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1 teaspoon cinnamon
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1/2 teaspoon ground allspice
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1/2 teaspoon ground cloves
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1 cup vegetable oil
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3 eggs
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1 cup buttermilk
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1 tablespoon vanilla extract
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1/2 cup chopped pecans or 1/2 cup walnuts
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1 1/2 cups powdered sugar
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1/4 cup buttermilk
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1 tablespoon real butter
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1 cup fig preserves
Instructions
- Combine first 8 ingredients in a large mixing bowl;add oil and eggs,beating well at medium speed with electric mixer.
- Add buttermilk and vanilla,beating well.
- Stir in preserves and pecans or walnuts.
- Pour batter into a greased and floured 10 inch tube pan.
- Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes;remove from pan and place on serving platter.
- Pour buttermilk glaze over cake while both are still warm.
- BUTTERMILK GLAZE.
- Melt 1 tablespoon real butter in saucepan over low heat,add the buttermilk and the powdered sugar and heat till dissolved,then add 1 teaspoon vanilla extract.
- If the glaze is to thin or thick add powdered sugar or more buttermilk accordingly till you get the consistency you like.