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Fig Cake I

MRS.CAJUN COOK

"A cake that makes your whole house smell good."
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Ingredients

2 h servings 349 cals
Original recipe yields 18 servings (1 - 9x13 inch pan)

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch pan. Mix together the flour, cinnamon, cloves, nutmeg, 1 teaspoon baking soda, baking powder and salt. Set aside.
  2. In a large bowl, cream together 1 cup butter and 1 1/2 cup sugar until light and fluffy. Stir in the eggs. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Fold in the chopped figs and pecans.
  3. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make the icing: In a large saucepan, mix together butter, sugar, evaporated milk and baking soda. Bring to a boil, stirring until sugar is dissolved. Then cook without stirring until the mixture turns brown, or until it reaches the soft ball stage on a candy thermometer (234 degrees F - 115 degrees C). Cool to lukewarm (110 degrees F). Pour into a small bowl and beat until it thickens to spreading consistency. Quickly spread icing onto the cooled cake.

Nutrition Facts


Per Serving: 349 calories; 21.4 g fat; 37.2 g carbohydrates; 4.2 g protein; 74 mg cholesterol; 332 mg sodium. Full nutrition

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Reviews

Read all reviews 39
  1. 45 Ratings

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Most helpful positive review

This cake is WONDERFUL! Very moist and flavorful. I used a cream cheese frosting instead of the frosting in the recipe. I know I will be making this every year my fig tree produces!

Most helpful critical review

I made this cake for the first time tonight and am very disappointed. The cake itself is mainly a spice cake which is fine but you cannot taste any figs (I even put 1 extra cup of figs). I trie...

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I made this cake for the first time tonight and am very disappointed. The cake itself is mainly a spice cake which is fine but you cannot taste any figs (I even put 1 extra cup of figs). I trie...

This cake is WONDERFUL! Very moist and flavorful. I used a cream cheese frosting instead of the frosting in the recipe. I know I will be making this every year my fig tree produces!

This cake was great. I did not use the frosting because I used one from another recipe. It was 1/4 cup packed brown sugar, 1/4 cup water, 2 cups chopped fresh figs,1tablespoon lemon juice. ...

This is delicious!! It is very moist and full of flavor. I think when the figs are gone I'll try this with another fruit, maybe apples. I was a bit concerned when I made the frosting, but, on...

I have a similar receipe...that is wonderful....What I like to do with this iciing is after you've taken the cake out of the oven..let it sit for 15 min....get a fork and jab the top of the cake...

This cake was delish...very moist and the topping was wonderful...I have never cooked with fresh figs til this recipe... and this is for sure a keeper...Many enjoyed this recipe.....MANY Thanks ...

Not particularly a fig fan myself, I thought this was great and my family loved it even more! It's akin to a spice cake but is so heavy and moist that it's even better. We prefer cream cheese ...

Really tasty, and a great way to use up my fresh figs. It freezes very well also!

Very good....very moist. I added about 2 1/2 cups of figs, and probably could have added a bit more flour, it is moist and very good. I think its a little sweet, though my figs were very sweet...