Time for Figs

Wooten, Anna Gracen, Christian and I decided to try some figs. Mammy & Papa (my grandparents) have a huge fig tree in their yard. We picked and ate several - pretty good. I decided we would try a fig recipe. Both of my grandmothers (Mammy and Mimi) made fig preserves this year - so I wanted to make something different.
I found a great recipe for GATEAU DE FIGUE (Cajun Fig Cake). This recipe goes back five generations in the Guidry family of Church Point, Louisiana. It was a hit with the Dougherty family also.
Ingredients:
1 cup chopped fresh figs
3/4 cup butter
1 cup granulated sugar
3 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup buttermilk (I used whole milk)
1 teaspoon vanilla extract
1 cup chopped pecans

Directions:
Preheat oven to 350 degrees F. Grease and flour a Bundt pan and set aside.In a large mixing bowl, cream butter and sugar. Add the eggs, one at a time, blending after each addition. In a separate bowl, combine the flour, baking powder, soda and spices. Add these dry ingredients, alternately with the buttermilk, into the sugar mixture. Stir constantly until all ingredients are well incorporated into the batter. Add vanilla extract, pecans and figs. Stir well and pour into the prepared pan.
Bake for approximately 1 hour or until cake tester comes out clean.

I found another recipe that finished off the cake with a glaze. I mixed it up and poured it over the warm cake while it was still in the pan.

Glaze: Combine in saucepan: 1 cup brown sugar; 1/4 cup milk; 1/2 cup margarine. Bring to a boil and simmer 2 1/2 minutes.

Allow to cool. Remove from pan.Serve with ice cream or a dollop of fresh whipped cream if desired.

This cake reminded me of a Christmas spice cake. Would be yummy with coffee or a big glass of milk.