Heat the oven to 350 degrees. Grease and flour a 10-inch tube pan and set aside. Beat the eggs until light yellow and smooth. Add the sugar and oil and continue beating well to make a thick, smooth batter.
Combine the flour with the nutmeg, allspice, cinnamon and salt in a small bowl and stir with a fork to mix well. Add half the flour mixture to the egg-and-sugar mixture and stir with a wooden spoon to blend well. Add the buttermilk and mix well. Add the remaining flour along with the baking soda dissolved in water and the vanilla, and stir everything together into a fairly smooth batter. Gently stir in the figs and the nuts, mixing just until they are evenly distributed throughout the batter.
Quickly scrape the batter into the prepared pan, and bake at 350 degrees 40-50 minutes until the cake is handsomely brown and firm on top, and until a wooden skewer inserted in the center comes out clean. While the cake bakes, prepare the buttermilk glaze and set aside until the cake is done.
Cool the cake in the pan on a wire rack about 15 minutes. Loosen the cake from the pan gently, running a table knife around the sides of the pan, and then gently turn it out onto the wire rack. Turn the cake top side up and carefully place it on a serving plate.
Spoon the buttermilk glaze over the warm cake and cool completely before serving.
Note: If you want to use dried figs, remove the stems, halve lengthwise and simmer for 30 minutes in 1 cup water mixed with 1 cup sugar and then cool and chop.
Note: If you can’t find fig preserves/jam in your grocery store, you can order them at Village Craftsmen, 252-928-5541 or www.villagecraftsmen.com
Source: “Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations” by Nancie McDermott. |