This Vicky’s Fig Cake from Marcelle Bienvenu combines fig preserves, cinnamon, and pecans in a moist Bundt cake finished with confectioners’ sugar.
Vicky’s Fig Cake
Makes 1 (12-cup) bundt cake
Ingredients
- 2 cups sugar
- 3 large eggs, room temperature
- 1 cup vegetable oil
- 1 cup whole milk
- 2 cups bleached all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 cups mashed fig preserves*
- 1 cup chopped pecan pieces
- Confectioners’ sugar
Instructions
- Preheat the oven to 350°.
- Cream the sugar and eggs. Add the vegetable oil and stir well to blend. Add the milk and mix well.
- In a separate bowl, combine the flour, cinnamon, salt, and baking soda. Mix well. Add this to the first mixture, stirring to blend. Add the preserves and pecans. Stir again to blend. Pour into a 12-cup Bundt pan and bake until it sets, about 1 hour.
- Remove from the oven and cool slightly before slicing to serve. Dust with powdered sugar.
Notes
*This is about 2 (8-ounce) jars.
