Ask Pat: Fig preserves and cake on the menu

Fig Preserves

4 cups whole figs
2 cups sugar
2 lemons, thinly sliced with seeds removed
1 cup water
Pinch salt

Wash figs in baking soda and water. Rinse well and drain. In a large heavy pot add all ingredients. Cook on low for several hours (3 or 4), stirring occasionally so mixture does not stick or burn.
DO NOT LEAVE POT UNATTENDED because burning happens quickly.
Cook until very thick. Remove from heat, pack in hot, sterilized jars and seal according to manufacturer’s directions. Or preserves may be stored in refrigerator for up to one month.

Source: Bayou Woman (Internet)

Fig Preserve Cake

1 1/2 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1 cup canola oil
3 eggs
1 cup buttermilk
1 tablespoon vanilla extract
1 cup chopped pecans
1 cup fig preserves

BUTTERMILK GLAZE:
1/4 cup buttermilk
1/2 cup sugar
1 1/2 teaspoon cornstarch
1/4 cup margarine
1/4 teaspoon baking soda
1 1/2 teaspoon vanilla extract

In large glass bowl, combine first 8 ingredients. Add oil and mix well. Add eggs, mix well. Add buttermilk and vanilla and mix well. Stir in pecans and figs. Pour batter into a greased and floured 10-inch tube pan.
Bake in preheated 350 degree oven for 1 hour and 15 minutes. Let cool 10 minutes and remove from pan. While it is cooling, prepare the glaze.

Combine all glaze ingredients, except vanilla, in a medium saucepan. Bring to a boil then remove from heat. Cool slightly and add the vanilla. When mixture is warm, pour over the slightly warm cake.

Source: Real Cajun Recipes (Internet)