Fig Preserve Cake With A Buttermilk Glaze

Ingredients

1 1/2 cups sugar

1 cup gluten free flour

1/2 cup coconut flour

1/2 cup almond flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp ground nutmeg

1 tsp cinnamon

1 tsp ground allspice

1 tsp ground cloves

1/2 tsp ground ginger

3 eggs

1 cup vegetable oil

1/4 cup butter, melted

1 cup buttermilk

1 tbsp vanilla

1 (11.5 oz.) jar fig preserve

1/2 cup chopped pecans

Cooking Tools

Large mixing bowl

Bundt pan

Directions

Preheat oven to 350 Degrees F.  Combine dry ingredients in a mixing bowl, add; oil, eggs & melted butter, mixing well. Add in buttermilk, vanilla, Fig preserve and pecans.  Pour batter into a greased & floured Bundt pan. Bake for 1 hour to 1 hour 15 minutes.  let cool for 15 minutes before removing from pan. Drizzle warm Buttermilk glaze on top before serving.

Buttermilk Glaze
Ingredients

1/4 cup Buttermilk
1/2 cup sugar
1/4 tsp
1 1/2 tsp cornstarch
1/4 cup butter
1 1/2 tsp vanilla bean extract

Cooking Tools

Small saucepan

Directions

Combine ingredients into a saucepan and bring to a boil and remove from heat. Whisk until smooth.