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Fig Spice Cake

Rated as 4.77 out of 5 Stars

"This is a delicious fig cake."
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Ingredients

1 h 5 m servings 275 cals
Original recipe yields 16 servings (1 - 10 inch tube pan)

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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


Per Serving: 275 calories; 11.7 g fat; 41.6 g carbohydrates; 4.3 g protein; 39 mg cholesterol; 268 mg sodium. Full nutrition

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Reviews

Read all reviews 27
  1. 31 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Moist and fluffy! Works well with fresh figs= 1lb. Added lemon zest for extra aroma. Nonfat yogurt can be substituted for butter milk.

Most helpful critical review

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 crea...

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Moist and fluffy! Works well with fresh figs= 1lb. Added lemon zest for extra aroma. Nonfat yogurt can be substituted for butter milk.

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 t...

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 qu...

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.

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.

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 instea...

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 ...

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 sau...

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 ...