Ingredients
2cupsall purpose flour
1tspsalt
1tspground cinnamon
1tspground nutmeg
1tspground allspice
1tspvanilla extract
3eggs
1½cupswhite sugar
1cupvegetable oil
1cupbuttermilk
1tspbaking soda
2tsphot water
1tspvanilla extract
1cupfigs with juice,canned, chopped
1cuppecans,chopped
1cupwhite sugar
½cupbuttermilk
½tspbaking soda
1tbsplight corn syrup
¼cupbutter
1tspvanilla extract
Preparation
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon baking soda in 2 teaspoons hot water; set aside.
In a large bowl, beat the eggs with an electric mixer until thick and lemon colored. Beat in 1½ cups of sugar and 1 cup of oil.
Combine the buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture.
Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan.
Bake in the oven for 70 to 75 minutes. Remove from pan.
In a heavy saucepan, combine the sugar, buttermilk, baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F). Remove from stove and stir in vanilla.
Pour over warm cake, serve, and enjoy!
