The best way to enjoy the summers bounty on those cool crisp fall mornings is by sampling crusty french bread topped with sweet sugary figs. The Celeste figs are in season and I jumped at the opportunity to can a few jars. The mixture of cane sugar and figs makes this southern favorite irresistible.
I've never actually seen a fig tree as big as the one in our yard. It actually towers 20 feet high. Our free range chicken have made it their own personal roost and I just assumed that has a lot to do with its 
growth. As the fall leaves begin to turn golden I' ll be thankful for the time invested in these delights.
FIG PRESERVE CAKE
2 c. flour, 1 tea. salt, 1 tea. soda, 1 tea. cloves, 1 tea. cinnamon, 1 1/2 c. sugar, 1 c. vegetable oil, 3 eggs, beaten, 1 c. buttermilk, 1 tea. vanilla, 1 cup fig preserves, chopped, 1 c. nuts
Sift together the first 7 ingredients. Add oil and mix well. Add eggs. Add butter-milk gradually. Add vanilla and fold in preserves and nuts. Pour into a greased and floured 9x13x2 pan. While cake is hot pour sauce over cake in pan. cool. Cut in squares and serve.
SAUCE
1 c. sugar, 1/2 c. butter or margarine, 1 tablespoon corn syrup, 1/2 cup butter-milk, 1 tea. vanilla Mix all ingredients in small pan. Bring to a boil over medium flame and boil for 3 minutes. Pour over hot cake while sauce is hot. Recipe provided by Joy Blanchard
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