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Prep Time: 3 Hours
Yields: 6-8-10 Servings

In the summer months, figs are plentiful in South Louisiana. Many households gather and preserve this fruit for later use. Fig preserves are used as a breakfast topping or even as an ingredient in desserts such as this cake.

1 cup fig preserves
¾ cup butter
1¼ cup sugar
3 eggs
2½ cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1 tsp ginger
1 cup buttermilk
1 tsp pure vanilla extract
1 cup chopped pecans

Preheat oven to 350°F. Grease and flour a Bundt pan and set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, blending after each addition. In a separate bowl, combine flour, baking powder, baking soda and spices. A little at a time, add dry ingredients to sugar mixture, alternating with buttermilk. Stir constantly to mix all ingredients into batter. Fold in preserves, vanilla and pecans. Stir well then pour into greased pan. Bake 1 hour or until cake tester comes out clean. Let cool and remove from pan. Serve with ice cream or a dollop of whipped cream.























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