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Louisiana Fig Cake
2 cups granulated sugar
3 large eggs
1 cup vegetable oil
1 cup whole milk
2 cups bleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon kosher or sea salt
1 teaspoon baking soda
2 cups mashed fig preserves
1 cup chopped pecans
Heat the oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.
Beat the sugar and the eggs until creamy. Add the vegetable oil and stir well to blend. Add the milk and mix well.
In a separate bowl, combine the flour, cinnamon, salt, and baking soda. Mix well. Add this to the first mixture, stirring to blend.
Add the pecans and fig preserves. Stir again to blend.
Pour into the prepared Bundt pan and bake until cake sets, about 1 hour.
Let cool before slicing to serve.
Yield: 10 servings
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