Ingredients
2
cups Gold Medal™ all-purpose flour
1 1/4
cups granulated sugar
1
tablespoon finely chopped fresh rosemary leaves
1
teaspoon baking soda
1/2
teaspoon salt
1
cup buttermilk
1
cup vegetable oil
1
teaspoon vanilla
3
eggs
3/4
cup fig preserves, chopped
1/2
cup chopped walnuts
3/4
cup powdered sugar
2
tablespoons buttermilk
2
teaspoons butter, melted
1/2
teaspoon vanilla
Preparation
Heat oven to 350°F. Heavily grease 12-cup fluted tube cake pan with shortening; lightly flour.
In large bowl, mix flour, granulated sugar, rosemary, baking soda and salt. Add buttermilk, oil, 1 teaspoon vanilla and the eggs. Beat with electric mixer on medium speed just until moistened. Stir in fig preserves and walnuts. Pour batter into pan.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 15 minutes. Remove cake from pan to serving platter.
In small bowl, mix all glaze ingredients with whisk until smooth. Pour glaze over warm cake.
