Aunt Amelia’s Fig Cake

I never met Aunt Amelia.  She was my husband’s grandmother’s aunt.  Aunt Amelia passed away before my DH and I married, but her reputation of being a great cook still lives on.  On Saturday I made a fig cake using her recipe.  It’s moist and spicy and went over really well with my DH.  It’s been added to my list of “really evil” recipes, because it went over really big with me, too.  By Sunday morning there was not a morsel left.  In our defense, we did have company for supper on Saturday night, so it was not just the two of us pigging.  We had help.  😉  DH said, “you can make this again”, so I wrote the recipe on the first page of my Bell’s Best cookbook for safe keeping.

Aunt Amelia’s Fig Cake

2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon each of cinnamon, ground cloves, nutmeg and allspice

1 teaspoon backing soda

1 teaspoon salt

1 cup cooking oil or shortening (I used oil.)

1 cup buttermilk

3 eggs

1 cup fig preserves with juice, chopped

1 teaspoon vanilla

1 cup chopped nuts

Combine flour, spices, salt and soda and set aside.  Beat sugar and oil in large mixing bowl until well integrated.  Add eggs one at a time and mix well.  Add flour and buttermilk about 1/4 at a time alternately, mixing well after each addition, ending with flour.  Add chopped preserves and vanilla and mix well.  Add nuts.

Pour batter into a well-greased and floured tube or bundt pan.  Bake in preheated 350 degree oven for one hour or until done.  Test with toothpick for doneness.  Insert toothpick into top/middle of cake and if it comes out clean it is done.

Until next time…

A person who can’t submit to authority has no business being in authority. ~ unknown ~

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