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!