Fig Preserves Make This Glazed Cake Moist and Delicious

Step 1

Gather the ingredients. Preheat the oven to 325 F. Generously grease and flour a Bundt cake pan or one-piece tube cake pan, making sure to cover all of the nooks and crannies. In a mixing bowl, combine the flour, light brown sugar, baking soda, salt, and spices. Stir to blend thoroughly. Add the melted butter and vegetable oil and beat until blended. In another bowl, whisk the eggs. Add the eggs to the first mixture and beat until blended. Add the buttermilk and vanilla and beat until smooth. Add the fig preserves and chopped pecans; stir to blend. Pour the batter into the prepared baking pan. Bake for 55 to 60 minutes, or until a toothpick or skewer comes out clean when inserted into the center of the cake. Cool the cake in the pan on a rack for 10 minutes. Slide a knife around the sides of the cake to ensure it isn't sticking, and then carefully invert it onto a cake plate and let it cool completely.

Step 2

Gather the ingredients. Combine the butter, brown sugar, granulated sugar, and a dash of salt in a small saucepan. Place the pan over medium heat and cook for 1 minute, or until bubbling, stirring constantly. Add the cream to the sugar mixture and bring the glaze to a boil. Continue to cook for 2 minutes, stirring constantly. Let the glaze mixture cool slightly; drizzle the warm glaze over the cooled cake. Serve and enjoy.