*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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!
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!
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!!
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.
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.
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