Pinto mentioned "Fig"....which reminded me that you need this Ocracoke Fig Cake recipe!
and even better - "It's a Bundt!"
This is not difficult at all, and is one of our very favorite non-chocolate cakes (heresy!)
It is a recipe that we adjusted slightly from an elderly native of the wonderful Ocracoke Island on the NC Outer Banks. Figs grow everywhere there, and this is a wonderful use for the jam that they make from them.
Spray a standard Bundt pan with pam and dust with flour
preheat oven to 350
In a large bowl, combine with a whisk:
1 cup all purpose unbleached flour
1 cup whole wheat flour
1 tsp allspice
1 tbsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp nutmeg
1 tsp salt
In a large bowl, beat with a mixer until smooth:
3 eggs
3/4 cup canola oil
1 1/4 cups sugar
1/2 cup good dark molasses
Add half of the dry mix to the wet mix, and blend with a wooden spoon.
Add: 1/2 cup buttermilk, 1 tsp baking soda dissolved in 1 tbsp hot water, and 1 tsp vanilla. Stir to blend in.
Add the rest of the dry mix and stir until barely combined.
Stir in 1 cup of fig jam and 1 cup of toasted, chopped walnuts until all is blended.
Pour this dark, thick batter into the bundt pan and bake for 50 min to 1 hour at 350 - should be browned, pulling away from the side of the pan a bit, and when a toothpick is inserted, will come out dry.
Cool the cake for 15 min then turn it out of the pan onto a cooling rack - let cool completely.
In the microwave or a low burner, melt half a cup of the fig jam - brush it over the cooled cake to form a glaze.
Freezes wonderfully! Incredible with a cup of tea....or anything, really (even warmed with vanilla ice cream!)
= new reply since forum marked as read
Now all I need is a bundt pan! 
