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The Hirshon Ocracoke Island Fig Cake

The Hirshon Ocracoke Island Fig Cake


  • Total Time: 0 hours

Ingredients

Units Scale
  • 3 eggs
  • 1 1/2 cups sugar
  • 1 cup salad oil
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon freshly-ground cinnamon
  • 1/2 tsp. freshly-ground cardamom
  • 1/4 tsp. mace
  • 1 tsp. freshly-ground nutmeg
  • 1 teaspoon freshly-ground allspice
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla paste
  • 1 1/2 cups fig preserves
  • 1 cup walnuts, chopped

Instructions

  1. Preheat oven to 350 degrees. Grease and flour a tube, Bundt or 9-by-13-inch baking pan; set aside.
  2. Whisk eggs in a medium bowl. Stir in sugar and oil until fully combined. Set aside.
  3. Sift dry ingredients together in a large bowl bowl. Stir egg mixture into flour mixture, alternating with buttermilk and vanilla. Fold in figs and nuts.
  4. Bake for about 1 hour in a tube or Bundt pan but check at 40 minutes; the cake is done when a toothpick inserted in the center comes out clean. (The cake will likely take less time in 9-by-13-inch baking pan.)
  5. Let cool. If using a tube or Bundt pan, remove cake from pan, slice and serve.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • Calories: 1591.64 kcal
  • Sugar: 135.72 g
  • Sodium: 948.49 mg
  • Fat: 77.9 g
  • Saturated Fat: 7.26 g
  • Trans Fat: 0.23 g
  • Carbohydrates: 212.12 g
  • Fiber: 5.36 g
  • Protein: 16.52 g
  • Cholesterol: 121.19 mg
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