Spicy California Fig Bundt Cake

Source: Sister-Share

1/2 cup butter, softened
2 cups dark brown sugar
3 eggs, beaten
2/3 cup light corn syrup
1 cup sour cream
1/4 cup orange juice
1/2 cup fresh lemon juice
3 2/3 cups all-purpose flour
4 tsp baking powder
1 tsp cinnamon, ground
1 tsp allspice, ground
1 tsp nutmeg. ground
1 tsp cloves, ground
3 tsp ginger, crystallized, minced (optional)
1 1/4 cups figs, stems removed, chopped
3/4 cup walnuts, chopped
2 large figs, sliced

Grease and flour a 10-inch bundt pan. In a medium-sized bowl, cream the butter and brown sugar together. Add eggs, corn syrup, sour cream, orange juice and lemon juice and set aside. Sift together all-purpose flour, baking powder, cinnamon, allspice, nutmeg and cloves. Add to the butter mixture. Mix well. Stir in the ginger, figs and walnuts. Place sliced figs in bottom of prepared bundt pan. Pour batter over figs. Bake at 350 for 60 to 75 minutes or until a toothpick inserted into center of cake comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack. Makes 8 to 10 servings.