Recipes from Cajun Country :: Cajun Desserts
This recipe goes back five generations in the Guidry family of Church Point, Louisiana.
1 c. chopped fresh figs
3/4 c. butter
1 c. sugar
3 eggs
2 1/2 (two and a half) c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. ground ginger
1 c. buttermilk
1 tsp. vanilla extract
1 c. chopped pecans
Preheat oven to 350 degrees fahrenheit. Grease and flour a Bundt pan and set aside.
In a large mixing bowl, cream butter and sugar. Add the eggs, one at a time, blending after each addition.
In a separate bowl, combine the flour, baking powder, soda and spices. Add these dry ingredients, alternately with the buttermilk, into the sugar mixture. Stir constantly until all ingredients are well incorporated into the batter.
Add vanilla extract, pecans and figs. Stir well and pour into the prepared pan. Bake for approximately 1 hour or until cake tester comes out clean.
Allow to cool. Remove from pan.
Serve with ice cream or a dollop of fresh whipped cream if desired.
