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Fig Preserve Cake

By Bubba Hiers


Difficulty: Medium

Prep time: 15 minutes

Cook time: 45

Servings: 20



  • 2 cups all purpose flour
  • 1 teaspoon Salt
  • 1 teaspoon baking soda
  • 1 1/2 cups granulated sugar
  • 1 cup Vegetable oil
  • 3 eggs
  • 1 cup buttermilk
  • 1 3/4 cup fig preserves
  • 1 cup pecans chopped
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter extract (or liquid butter flavoring)


  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 1 tablespoon light corn syrup
  • 1 tablespoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 teaspoon baking soda


Preheat the oven to 325 °F. Grease or spray with cooking spray a 13×9 inch baking pan.

Sift the flour, salt, baking soda, and sugar in a large mixing bowl. Add the oil and beat well with a mixer. Add the eggs and beat until well blended. Continue to beat, gradually adding the buttermilk. Add the fig preserves, nuts, vanilla, and butter flavoring and mix well. Pour into the prepared pan.

Bake for 45 minutes. Prepare the sauce while the cake is baking, and pour over the cake immediately after taking it out of the oven.

Melt the butter in a small saucepan. Stir in the sugar, corn syrup, vanilla, buttermilk, and baking soda. Bring to a boil and boil for 3 minutes.

Serve the cake warm or cooled. Store this cake covered and in the refrigerator.