Fig Cake with Preserves

Published 11:47 am Monday, July 18, 2011

1 spice cake mix, sifted

4 small eggs (3 large)

1 box instant vanilla pudding

1 cup water

1/2 cup oil

3/4 cup chopped fig preserved, drained

1/2 cup chopped pecans

Mix cake mix, eggs, pudding mix, water and oil.  Beat well. Fold in figs and nuts last. Pour into greased and floured tube or Bundt pan and bake at 350 degrees for about 40-45 minutes, or until done. Stays moist. Freezes well. Delicious warm with a warm lemon sauce.

Mandy ARmentor, LSU AgCenter