Rosemary Fig Cake

Steps

• 1

  Heat oven to 350°F. Heavily grease 12-cup fluted tube cake pan with shortening; lightly flour.
• 2

  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.
• 3

  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.
• 4

  In small bowl, mix all glaze ingredients with whisk until smooth. Pour glaze over warm cake.