A lady at out church has Fig trees, so she shared some fresh figs with me. I have never used figs in a recipe before, so thought I would give it a try. This was the first attempt. I thought it turned out really good.

First, destem the figs and slice in half, then place in food processor, or chopper. I used about 12 – 15 figs. enough for 1 cup after choppped.

1/3 Cup Gluten Free Oil ( or melted Butter) I used Oil

1 Teaspoon Vanilla Extract

3 Eggs

1/2 Cup Buttermilk

1 1/2 Cups Granulated Sugar

2 Cups Gluten Free Flour ( I used Better Batter original)

1 Tablespoon Baking Powder

1/2 Teaspoon Baking Soda

2 Teaspoons Ground Cinnamon

1 Cup destemmed and chopped fresh Figs

1 Cup chopped Pecans

Glaze: 1/2 Cup Powdered Sugar mixed with 2 Tablespoons water. ( if you want glaze a little thicker, just add more Powdered sugar)

Preheat oven at 350*

Using electric mixer blend all wet ingredients, including figs well.. Then add dry ingredients. Mix until smooth, then stir in pecans. Spray cake pans with olive oil. ( l like to use the small 3×5 mini cake pans) You can also use a 9×13 pan.

Fill pans with batter and bake for 30 to 35 minutes, or when cake is set.

Remove from oven and let cool, before drizzling with glaze.

Enjoy!

(This recipe will make 7-8 small 3×5 cakes or one 9×13 cake)