This is a delicious fig cake.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Place the stewed figs into a saucepan, cover with water, and simmer on low heat for about 5 minutes. Drain and cool, reserving 1/2 cup of the liquid.

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  • Cut the figs into 1/4 inch cubes; set aside. In a medium bowl, combine the reserved fig liquid and buttermilk; set aside. Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves; set aside.

  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk mixture. Stir in the chopped figs and walnuts. Pour into prepared 10 inch tube pan.

  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan 15 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts

275.2 calories; 4.3 g protein; 41.6 g carbohydrates; 38.8 mg cholesterol; 268.4 mg sodium. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/11/2009
Moist and fluffy! Works well with fresh figs= 1lb. Added lemon zest for extra aroma. Nonfat yogurt can be substituted for butter milk. Read More
(68)

Most helpful critical review

Rating: 3 stars
01/21/2018
I followed the recipe as written except I used brown sugar. The flavor is good fruity and not too sweet. It came out denser than I expected more like a bread pudding. I paired it with a cream cheese icing. Read More
(2)
31 Ratings
  • 5 star values: 27
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/11/2009
Moist and fluffy! Works well with fresh figs= 1lb. Added lemon zest for extra aroma. Nonfat yogurt can be substituted for butter milk. Read More
(68)
Rating: 5 stars
10/09/2004
I really liked this cake. I made it once with just white sugar. Then I made it a second time and used half white and half brown. Excellent both ways! The buttermilk really makes the difference too. I used pecans instead of walnuts too. Just as good. Read More
(47)
Rating: 5 stars
09/17/2008
delicious! I made a few modifications... mainly due to what I had on hand. I used yogurt instead of buttermilk and hazelnuts instead of walnuts. next time I will use a little more spices not quite spiced enough for my taste but still quite lovely. I also baked the batter in a mini-muffin pan (15 minutes) which makes them easy handy snacks. Read More
(37)
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Rating: 5 stars
10/13/2010
I usually don't bother writing reviews but this recipe is amazing. I substituted the buttermilk with my homemade yogurt and it turned out great. It is now my absolutely favorite recipe. Read More
(19)
Rating: 5 stars
08/23/2010
very good recipe. although i love figs i don't care for big chucks of them in the cake so i pureed them. cake turned out even better. Read More
(16)
Rating: 5 stars
03/02/2011
So good!!! I made it for four people and we ate most of it within an hour. I substituted pecans for walnuts and per the advice of another reviewer put the figs into the food processor instead of chopping them. I will be making this over and over! Read More
(15)
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Rating: 5 stars
08/24/2011
I made this with fresh figs from my tree. 1lb 1 oz. and dident add any extra water. I dident have any buttermilk so sub'ed regular milk with a little bit of vinager. This cake was so incredibly moist it was barly a cake anymore. That being said everyone LOVED it. I brought half pan to my trainer and he ate the whole thing without sharing. Its not real pretty to look at. I supose you could add some purple food coloring. I am thinking about making some marscapone or goat cheese whip cream and reduced lemon drizzle to fancy it up a bit. I will repost when I have tried it. Heaven knows I have enough figs! Read More
(14)
Rating: 5 stars
05/19/2009
This is an excellent base recipe for some great fruit cakes. I actually made a recipe of bananas foster and coarse mashed half of the cooked bananas into the spice cake batter. the remaining sauce and bananas were used to glaze and top the cake. the results were outstanding!! definitely a keeper!! Read More
(12)
Rating: 5 stars
10/22/2015
Yum! I cut the recipe in half,except for the spices, and added a little nutmeg. Put the figs in the processor and left out the nuts. Baked 20 min in an 8 inch glass baking dish. My daughter and I had some warm and it was great, but just as good for the next couple days. So moist:)........just made this again, still cutting in half and keeping the spice measurements whole. Found this stores very well for several days in Tupperware on the counter. The spices seem to get stronger as it sits and a taster and I both thought that it tasted like a cross between a fig Neuton and gingerbread. Was good warm with some Haagen Dazs, too. Read More
(11)
Rating: 3 stars
01/21/2018
I followed the recipe as written except I used brown sugar. The flavor is good fruity and not too sweet. It came out denser than I expected more like a bread pudding. I paired it with a cream cheese icing. Read More
(2)