Fig Cake

• 2 c. sugar
• 1 c. canola oil
• 3 eggs (I use one yolk and 3 whites)
• 2 c. plain flour
• 1/4 tsp. salt
• 1 tsp. baking powder
• 1 tsp. each: cinnamon, allspice and nutmeg
• 1/2 tsp. ground cloves
• 2/3 c. buttermilk
• 1 c. fig preserves, chopped
• 1 c. nuts, chopped

1. Cream oil and sugar and beat in eggs, one at a time.
2. Sift together in a separate mixing bowl flour, baking soda, salt and spices.
3. Add nuts.
4. Add dry mixture to creamed mixture a little at a time, alternating with buttermilk.
5. Add 1 cup of chopped fig preserves with juice.
6. Mix well.
7. Pour into greased and floured Bundt pan.
8. Bake at 375u0b0 about 1 hour.
9. Cake is done when it springs back when touched.
10. Cake is better the next day.

sugar, canola oil, eggs, flour, salt, baking powder, cinnamon, ground cloves, buttermilk, preserves, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480629 (may not work)