Yield: 12 servings.
1½ cups sugar
3 eggs
1 cup oil
1 teaspoon vanilla
½ cup buttermilk
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 cup fig preserves
1 cup nuts, preferably pecans or walnuts, finely chopped
½ cup whiskey
Preheat oven to 325°. Grease and flour a 10-inch tube pan. In a large bowl, cream together sugar, eggs, and oil. Stir in vanilla. In a small bowl, sift together the flour, salt, soda, and spices. Alternately add dry ingredients with buttermilk to egg mixture, mixing well. Beat in fig preserves, nuts, and whiskey. Pour into the prepared pan, and bake for about one hour, or until an inserted toothpick comes out clean. Cool on a rack, then remove from pan. Serve warm.
print it
In 1968, a couple of potters built a kiln hut and studio in an old tobacco field in Creedmoor. Today, their daughter — guided by the spirit of her late father — leads the community of artisans they crafted.
As summer heats up, sweet corn’s return gives us a reason to smile.
Bottle hunters go to great lengths — and depths — to unearth glittering remnants of North Carolina’s past.
When two childhood friends travel to High Hampton Resort for a weekend of relaxation and memory-making, they revive their happy camper spirit amid grown-up luxury.
