Momma and Daddy had several fig trees scattered over their rural small piece of paradise. That land was paid for so that’s why it was so cherished. The fig trees were so tall that a ladder was needed to reach the top. They ripened in the hot humid summer. And if you have ever picked figs, those huge green leaves are prickly.

All species of birds tried to beat us to those plump ripened little round fruits so we had to get up extra early to pick at least a bucket each. Daddy worked on the top and we worked around the underside which meant we would be itching the rest of the day.

Then Momma had the real job of canning fig preserves and strawberry fig preserves. I couldn’t understand why it was called canning when Momma was filling jars up with this sweet concoction. I cannot tell you how many bags of sugar was on the table for this job. But it sure wasn’t one of those healthy confections from the looks of all that Domino sugar spilling out everywhere. But it sure was good. Momma had pots on all four of the eyes on her electric stove. One was a tall, metal one to sterilize the jars and the rest were bubbling with figs and sugar. Momma usually had a friend helping her because this was a huge undertaking.

Occasionally Momma would make a fig cake which only called for one cup of mashed figs. She did not even use a mixer. She just got a big bowl and poured all the ingredients in, stirred it up, and popped it into the oven. She liked to cut steps whenever she could. And she knew how to do that.

I like to put a cooked buttermilk glaze on my fig cakes. Nothing like a little extra sweetness. I haven’t picked figs in years but when I think about it, I still feel itchy.

If anyone gives you fig preserves, please try this one. It is a great fall pleaser.

Yield: 12 PIECES

OLD TIME FIG PRESERVES CAKE WITH BUTTERMILK GLAZE

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A moist dark cake full of fig preserves flavor and spices with a buttermilk glaze

Prep Time 15 minutes

Cook Time 1 hour 31 minutes 15 seconds

Total Time 1 hour 46 minutes 15 seconds

Ingredients

Cake

• 3 cups all purpose flour
• 2 cups sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup vegetable oil
• 3 eggs
• 1 cups mashed fig preserves
• 1 cup pecans

BUTTERMIK GLAZE

• 1/2 cup butter
• 1 cup sugar
• 1 tablespoon Karo corn syrup
• 1 teaspoon vanilla

Instructions

CAKE

Preheat oven to 325 degrees. Spray tube pan with nonstick spray with flour.
In the mixing bowl, add all dry ingredients including flour, sugar, spices, salt, and soda. Whisk well.

Add buttermilk, oil, and eggs. Beat until thoroughly combined.

Add preserves and beat just until combined. Stir in nuts.

Pour into prepared tube pan. Bake 75-90 minutes. The top will spring back.

Cool 10 minutes in the pan, then flip onto a plate to completely cool.

GLAZE

Melt butter in a small saucepan. Add the sugar and syrup. Stir and bring to a boil for about 3-4 minutes. Remove from heat. Stir in vanilla and allow to cool about 15 minutes. Then pour over cake.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 704Total Fat: 34gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 68mgSodium: 304mgCarbohydrates: 96gFiber: 2gSugar: 66gProtein: 6g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

“You’ve got to go out on a limb sometimes, because that’s where the fruit is.” – Will Rogers