Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup buttermilk
  • 1 cup fig preserves
  • 1/2 cup chopped walnuts
  • 1 cup powdered sugar
  • 2 tbsp buttermilk
  • 1/2 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and thoroughly grease a 10-inch Bundt pan.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat the vegetable oil and granulated sugar together.
  4. Incorporate eggs one at a time, beating well after each addition, then stir in 1 tsp vanilla extract.
  5. Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour. Stir until just combined.
  6. Gently fold in the fig preserves and chopped walnuts using a rubber spatula.
  7. Pour batter into the prepared Bundt pan and bake for 60 minutes or until a toothpick comes out clean.
  8. While cake cools, whisk together powdered sugar, 2 tbsp buttermilk, and 1/2 tsp vanilla extract to create the glaze.
  9. Drizzle the buttermilk glaze over the cooled cake before serving.