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  • Diane jellison’s famous fig cake recipe

Diane jellison’s famous fig cake recipe

Posted on Feb 13th, 2021
by Matthew
Categories:
  • Recipes

Diane Jellison’s Famous Fig Cake recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • diane jellison
  • famous
  • fig cake
  • generations

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Diane Jellison's famous fig cake recipe is a delightful treat that has been passed down through generations. Bursting with the sweet and earthy flavors of fresh figs, this cake is moist, tender, and incredibly delicious. The recipe is simple yet yields a stunning result that will impress your family and friends. Whether enjoyed as a dessert or a morning indulgence with a cup of coffee, this fig cake is sure to become a beloved favorite.

Keywords: fig cake, recipe, Diane Jellison, famous, generations.

Diane jellison's famous fig cake recipe details


By thesmartcookiecook.com
A recipe of Diane jellison’s famous fig cake recipe. Read more below.
Diane jellison’s famous fig cake recipe, recipe Rating: 4.7
Number of votes:124
Ingredients
1 cup Criscooil
2 cups sugar (adjust to 2/3 if you prefer less)
3 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cup buttermilk
1 cup Brasuiell’s(North Carolina) pure fig preserves
1 cup chopped pecans
Instructions:

We stop in Jacksonville on our way South every year for a visit and to depart with Diane’s famous fig cake in hand. This cake has made its way up and down both coasts, leaving all of our friends craving this recipe. It can’t be beat!

Combine oil and sugar in a large mixing bowl; beat until blended. Add eggs one at a time, beating well after each addition. Add sifted dry ingredients alternately with buttermilk, blending well. Fold in fig preserves and nuts. Pour into greased and floured tube or bundt pan. Bake at 350 degrees for 1 hour or until it tests done.


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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

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  • diane jellison
  • famous
  • fig cake
  • generations

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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