COMMENT:
This recipe goes back five generations in the Guidry family of Church Point, Louisiana. Make it a tradition in your family.
INGREDIENTS:
- 1 cup fig preserves
- 3/4 cup butter
- 1 1/4 cup sugar
- 3 eggs
- 2 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 cup buttermilk
- 1 tsp vanilla
- 1 cup chopped pecans
METHOD:
Preheat oven to 350 degrees F. Grease and flour a bundt-style pan and set aside. In a large mixing bowl, cream butter and sugar. Add the eggs, one at a time, blending after each addition. In a separate bowl, combine the flour, baking powder, soda and spices. Add these dry ingredients, alternating with the buttermilk, into the sugar mixture. Stir constantly until all ingredients are well incorporated into the batter. Add vanilla, pecans and fig preserves. Stir well and pour into the greased pan. Bake for approximately 1 hour or until cake tester comes out clean. Allow to cool. Remove from pan. You may wish to serve with ice cream or a dollop of fresh whipped cream. |
