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Country Kitchen
September 2, 2009 Previous Recipe | Next Recipe
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FRUIT SOUP
CHEESY BACON BOWL
CREAMED EGGS ON TOAST
GARLIC BUBBLE BREAD
GRILLED CATFISH FILLETS
FIG CAKE
BLACK-EYED PEA SALAD OR DIP
ENGLISH PEA CASSEROLE
FIG CAKE

1 cup buttermilk
1 cup cooking oil
3 eggs
1 1/2 cups sugar
2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon allspice
1 cup chopped pecans
1 cup fig preserves, drained and chopped
SAUCE:
1/2 cup buttermilk
1/2 teaspoon soda
1 cup sugar
6 tablespoons (3/4 stick) margarine

Combine liquids in a large mixing bowl. Sift all dry ingredients together, and add to wet ingredients; mix well. Stir in nuts and figs. Pour into a greased and floured tube pan and bake at 300 degrees for 1 hour and 20 minutes. Let cake cool in pan. Turn top side up after removing from pan and pour sauce over cake.
Note: 1 1/2 cups whole wheat flour and 1/2 cup self rising flour may be substituted for cake flour.
Sauce: Combine all ingredients in a saucepan. Cook mixture to softball stage or until thermometer reads 234 to 240 degrees; beat until slightly cooled. Pour over cooled cake.






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