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
- Preheat oven to 350 degrees. Grease and flour a tube, Bundt or 9-by-13-inch baking pan; set aside.
- Whisk eggs in a medium bowl. Stir in sugar and oil until fully combined. Set aside.
- 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.
- 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.)
- 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
