Makes 1 cake to serve about 12 slices.

?If you have fig preserves in your pantry, this is a cake for you! Once it’s baked and cooled, it can be wrapped securely in plastic wrap and foil. Great for dessert or breakfast.?

2 cups sugar

3 large eggs

1 cup vegetable oil

1 cup whole milk

2 cups bleached all-purpose flour

2 tsps. ground cinnamon

1 tsp. salt

1 tsp. baking soda

1 cup pecan pieces

2 cups mashed fig preserves

1. Preheat oven to 350 degrees

2 . Cream the sugar and the eggs. Add the vegetable oil and stir well to blend. Add the milk and mix well.

3. In a separate bowl, combine the flour, cinnamon, salt and baking soda. Mix well. Add this mixture to the first mixture, stirring, to blend.

4. Add the pecans and figs. Stir again to blend.

5. Pour mixture into a 12-cup bundt pan and bake until it sets, about one hour. Remove and cool before slicing to serve.

Testing note: Our staff loved the taste of this cake. However, it wasn’t the best-looking cake I’ve ever made since I had trouble removing it from the bundt pan. I was surprised about the sticking problem since this is a very moist cake. I checked with Bienvenu to ask if the pan should be greased and lightly floured. She said she’s never had that problem, but she will insert those directions in her book’s next printing. I suspect some of the fig preserves stuck to the bottom of my pan because they weren’t mashed enough. The next time I make this cake, I will finely chop the figs. Bienvenu said the cake batter also can be baked in two small loaf pans.