InstructionsTo begin sift the dry ingredients into a large bowl.
Next add the vegetable oil and eggs and beat well.
Add the buttermilk and beat again until you have a thick batter.
Now fold in the fig preserves and the pecans.
Pour the batter into greased 10" x 3" bundt pan. Place the cake in a pre-heated 325 degree F oven and bake for 45 minutes to one hour. A good test to determine if the cake is done is to insert a toothpick and if it comes out clean, the cake is ready.
Remove the cake from the oven and allow it to cool before removing it from the bundt pan.
While the cake is cooling make your glaze. Combine the melted butter, powdered sugar and lemon juice in a small saucepan over a low heat. Cook this mixture until the sugar is dissolved, stirring constantly.
Before removing the cake from the bundt pan, drizzle the bottom with half the glaze. Flip the cake onto a cake plate and then pour the remaining glaze across the top, letting it run down the sides.
You can use fig preserves or fig jam for this recipe.
Time to prepare: 1 hour, 30 minutes.