Rating: 4.84 stars
19 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a very moist cake that doesn't last long in my house. For a different taste, toast the pecans slightly. Dates can be substituted for figs to make a date cake.

Recipe Summary

prep:
30 mins
cook:
1 hr 15 mins
total:
1 hr 45 mins
Servings:
16
Yield:
1 - 10 inch tube pan
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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. Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon baking soda in 2 teaspoons hot water; set aside.

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  • In a large bowl, beat eggs with electric mixer until thick and lemon colored. Beat in 1 1/2 cups sugar and 1 cup oil. Combine buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture. Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan.

  • Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.

  • To make Buttermilk Icing: In a heavy saucepan, combine 1 cup sugar, 1/2 cup buttermilk, 1/2 teaspoon baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F/ 115 degrees C). Remove from stove and stir in vanilla. Pour over warm cake.

Nutrition Facts

409 calories; protein 4.3g; carbohydrates 48.8g; fat 22.8g; cholesterol 43.4mg; sodium 322.5mg. Full Nutrition
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Reviews (16)

Most helpful positive review

Rating: 5 stars
08/17/2010
Very good moist cake - I made a few adjustments. Used 3/4 c. brown sugar and 3/4 c. Splenda in place of white sugar. Used 3/4 c. applesauce and 1/4 c. oil in place of 1 c. oil. Took a little longer to bake - almost 1-1/2 hours. Delicious - will surely make again. Read More
(17)
19 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/17/2010
Very good moist cake - I made a few adjustments. Used 3/4 c. brown sugar and 3/4 c. Splenda in place of white sugar. Used 3/4 c. applesauce and 1/4 c. oil in place of 1 c. oil. Took a little longer to bake - almost 1-1/2 hours. Delicious - will surely make again. Read More
(17)
Rating: 5 stars
04/06/2010
Yummy yummy and did I say Yummy??? This is exaclty what my mother made such a delicious moist cake not at all like the easy "cake box mixes" that we love and are guilty of serving our family! My hubby loved this thanks for sharing! Read More
(13)
Rating: 5 stars
06/30/2013
This cake is absolutely wonderful! I had a lot of figs and decided to experiment - had never made nor eaten a fig cake. I chopped up some fresh, ripe figs instead of using canned figs and made it in a bundt pan. It is so moist that it would be just as good without the icing. I'll definitely make it again. Read More
(10)
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Rating: 5 stars
04/13/2011
delicious and my guests were pleasantly surprised Read More
(5)
Rating: 4 stars
09/29/2013
THIS WAS AWESOME!! My family (the ones into figs anyway XD) LOVED IT! I only made the cake so this is about the cake only. We do't have allspice here in Egypt so I put in a mix of my own: Ground Cinnamon Nutmeg Cloves and Ginger about a teaspoon each and I used baking powder instead of baking soda I used half a cup oil n half melted butter instead all oil. The cake came out moist n sooo tasty one thing I'd change is add more sugar next time but if u're making the Icing then u're all set! Read More
(4)
Rating: 5 stars
04/17/2013
This is a review of the cake only (not the icing). I typically don't like things overly sweet so the only change I made was to skip making the buttermilk icing. It was sweet enough without. It's a delicious spicy moist cake. I used home canned figs and it turned out wonderful. I used a bundt cake pan and had some trouble getting it out of the pan. Make sure you grease and flour the pan very thoroughly. Read More
(4)
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Rating: 5 stars
01/27/2013
Delicious cake! Super moist. My mother in law makes homemade fig jam. so i used that for the fig base. I made it for my Dad's birthday. Everyone. Loved it. Do yourself and your family a favor and make this at least once!! Thanks for sharing the recipe. Yummy! If I had one suggestion make it and let it soak up all the icing over night. Then enjoy the next day. Read More
(3)
Rating: 5 stars
08/08/2015
This was a good cake, I made it as per the recipe except I used fresh figs. We found the topping a little sweet so the second time I made it I skipped that part and just made the cake - which we preferred. Read More
(2)
Rating: 5 stars
07/27/2013
I made this last night and was very pleasantly surprised. (the cake part only as I didn't have the ingredients for the icing) This was a hit even with the kids who aren't fans of spice cake. I used fresh figs. Excellent recipe! Read More
(2)