Enola Prudhomme's Cajun Fig Cake
- Total Time
- 1 hour 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 servings
- 1½cups sugar
- 1cup vegetable oil or 1 cup butter
- 1teaspoon baking sod
- 1teaspoon baking powder
- ½teaspoon ginger
- 1½teaspoons cinnamon
- 3cups flour
- 2eggs
- Dash salt
- 1pint fig preserves, mashed
- 1cup boiling water
- 1cup chopped pecans
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
598 calories; 26 grams fat; 2 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 5 grams polyunsaturated fat; 87 grams carbohydrates; 2 grams dietary fiber; 51 grams sugars; 5 grams protein; 72 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine all ingredients and mix well if using oil. If using butter, cream with sugar before adding remaining ingredients; beat well.
- Step 2
Pour into well greased and floured 12-inch tube pan; bake at 325 degrees for 1½ hours or until cake tester inserted in center comes out clean.
- Step 3
Cool in pan; run knife around sides and turn out.
Private Notes
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Cooking Notes
Texanne
I'm amused by "baking sod" in the ingredients. Does it impart a grassy note?
Sal Bahey
Yes, and added fiber
Boxplayer
I thought the baking sod was the chef . . .
Texanne
I'm amused by "baking sod" in the ingredients. Does it impart a grassy note?
Sal Bahey
Yes, and added fiber
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