- Preheating and Prep
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon baking soda in 2 teaspoons hot water; set aside.
- Mixing the Ingredients
In a large bowl, beat eggs with electric mixer until thick and lemon colored. Beat in 1 1/2 cups sugar and 1 cup oil. Combine buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture. Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan.
- Preheating and Prep
Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.
- Mixing the Ingredients
To make Buttermilk Icing: In a heavy saucepan, combine 1 cup sugar, 1/2 cup buttermilk, 1/2 teaspoon baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F/ 115 degrees C). Remove from stove and stir in vanilla. Pour over warm cake.
- Calories:419 kcal%20%
- Protein:4.0 g%8%
- Carbohydrates:49.0 g%16%
- Fat:23.0 g%46%
- Sugar:35.0 g%35%
- Salt:0.8 g%12%
- Energy:1753 kJ%29%
Fig Cake II is a delicious and satisfying dish, Featuring all, ground cinnamon and ground nutmeg, perfectly balancing sweetness with texture in every bite. Serve slightly warm or at room temperature, dusted with powdered sugar or a scoop of vanilla ice cream alongside.
