Fig Cake with Eggnog Glaze

Fig Cake with Eggnog Glaze

Cake:

2 c all purpose flour
1 c sugar
1 tsp salt
1 tsp baking soda
1/2 c vegetable oil
1/2 c buttermilk
3 eggs
1 tsp vanilla
1 c walnuts, chopped
1/2 c dried cranberries, dusted with flour
1 jar of fig preserves, including juice

Mix dry ingredients. Add oil. Add eggs and buttermilk gradually while beating. Add vanilla, figs, cranberries, and nuts. Beat until figs are chopped. Bake at 325 for 45-60 minutes in bundt pan. Cool completely.

Glaze:

1 c sugar
1/2 c eggnog
1 stick butter
1 tsp light corn syrup
1 tsp vanilla
1/2 tsp baking soda

Mix all ingredients in sauce pan. Boil 3 minutes. Drizzle over cake.