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Title: Trudy's Ocracoke Fig Cake
Categories: Cakes
Yield: 1 Cake

3 lg Eggs; at room temperature
1 1/2 c Sugar
1 c Vegetable oil
2 c All-purpose flour
1 ts Baking soda
1 ts Salt
1 ts Ground cinnamon
1 ts Ground nutmeg
1 ts Ground allspice
1/2 c Buttermilk
1 ts Vanilla extract
2 c Preserved figs; finely
-chopped; (see note)
1 c Pecans; chopped

During fig season each year, Trudy and her husband, John, use an old
family recipe to preserve figs in sugar syrup. They put up hundreds
of jars. Her preserves are chunky, which is why she finely chops them
before adding them to her cake batter. If you are using regular fig
preserves, whether homemade or store-bought, there is no need to chop
them. See separate Fig Jam recipe.

Preheat the oven to 350 F. Grease (with shortening) and flour a 10"
Bundt pan, or mist it thoroughly with a nonstick spray that contains
flour, such as Baker's Joy.

Whisk the eggs in a large bowl until well-beaten. Add the sugar and
oil, and whisk until smooth.

In a medium bowl, whisk together the flour, baking soda, salt,
cinnamon, nutmeg, and allspice.

Add the flour mixture to the egg mixture in thirds, alternating with
half of the buttermilk, whisking only until the batter is smooth
after each addition. Whisk in the vanilla.

Fold in the fig preserves and nuts.

Pour into the prepared pan. Bake in the center of the oven until a
tester inserted into the middle of the cake comes out clean, about 50
minutes. Let cool in the pan on a wire rack for 30 minutes, and then
turn out onto the rack to cool completely. Glaze the cooled cake, if
desired.

Recipe by Trudy Austin

Recipe FROM:
<https://www.pbsnc.org/blogs/lifestyle/trudy-austin-ocracoke-fig-cake/

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