¾ cup sourdough
2 eggs
1-1/3 cup buttermilk
2½ cups all-purpose flour
½ cup brown sugar
½ cup white sugar
½ cup slivered toasted
almonds
¼ cup candied ginger
½ cup fig preserves
1 tsp. vanilla
2 tsp. baking powder
½ tsp, baking soda
½ tsp. cinnamon
½ tsp. nutmeg
Preheat oven to 350ยบ
In large bowl, combine flour,
sugars, baking powder, baking soda, cinnamon, and nutmeg. Make a well in the center and set aside.
Mix together candied ginger,
toasted almonds and fig preserves in a small bowl.
In another bowl combine
sourdough starter, buttermilk, eggs, and vanilla. Add mixture to well in flour
mixture all at once. Stir just until
moistened. Batter will be lumpy.
Spoon half of the mixture
into a greased Bundt pan. Spoon mounds
of fig mixture over the batter, then cover with remaining batter. Bake in preheated oven for 40-45 minutes,
until golden brown. Let cool for about
10 minutes and then remove from Bundt pan and let cool completely. Sprinkle with powdered sugar.
Enjoy,
Don't forget to check out the devotional.
