Fresh Fig Bundt Cake

October 2019

Provided by one of our residents, Pat Robertson


1 cup coarsely chopped fresh figs (dried

1 egg white

2 eggs

2 Cups All-purpose flour

1 tsp baking soda

1 1/2 tsp gr. cinnamon

1 1/2 cups sugar

1 tsp vanilla extract

1/3 cup oil

1/2 pecans

1 cup buttermilk


  1.  Preheat oven 350 F.  Coat Bundt pan with nonstick cooking spray
  2. In mixing bowl, cream oil, sugar, and vainilla,  Add eggs and egg white, one at a time, beating well after each addition until creamy.
  3. In a small bowl, combine flour, baking soda, and cinnamon.  Add flour mixture to sugar mixture, alternating with buttermilk and ending with flour.  Beat after each addition
  4. Stir in figs and pecans.  Bake 40-45 minutes, until trop springs back when touched.  Then, let the cake cool 10 minutes.  Invert onto serving plate.  Next, pur Glaze over hot cake.


1/4 cup sugar

2 tsp light corn syrup

1 T butter

1/4 c buttermilk

1/4 baking soda 1/2 tsp vanilla extract

In a small nonstick pot, combine all ingredients except vanilla and bring to a boil 4 minutes over medium heat, stirring constantly.  Add vanilla and pour over hot cake.



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