I shared this fig cake way back in 2008, so it’s been 10 years since I shared it with all of you and I thought it was time to share again. And I took a lot better pics this time around so you can see it much better.
Dad and mom have fig trees in their yard that produce many figs and they are getting ripe right now and ready to use. You have to use figs right away, they sure don’t last long. I got this fig cake recipe when I was living in AL from a family member over there and it’s still a good one to share.
Ripe and ready to use figs!
Chopped figs ready for fig cake.
Mixing together the batter is really easy and then you fold in the figs.
And here’s that beautiful fig cake. It’s baked in a Bundt cake pan and this one has nutmeg and cinnamon, so has nice flavors and the icing really makes it. I had to modify the icing this time, because I didn’t have all the ingredients, so I used confectioners sugar instead of sugar and didn’t use as much buttermilk, but added half and half. It came out nice!
As I said 10 years ago, I did not expect that I would like fig cake. Boy, was I wrong. This stuff is SO delicious, you will want to lick the plate. I’m glad it found its way to us and now I’m sharing it with all of you.
Fig Cake
Use fresh figs or fig preserves for this delicious fig cake.
Ingredients
- 3 eggs, lightly beaten
- 1 cup oil
- 1 cup buttermilk not non-fat
- 1 tsp vanilla
- 2 cups flour
- 1 1/2 cups sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmet
- 1/2 tsp cloves
- 1 1/4 to 1 1/2 cups chopped figs
- 1/2 cup chopped pecans
Instructions
-
Mix dry ingredients, add wet ingredients, fold in pecans and figs. Pour into greased & floured Bundt pan. Bake at 350* for approx. 30 -35 min. Check for done-ness with toothpick. Mine wasn't done after 30 mins. so I left it in about 5-10 more minutes.
Buttermilk Glaze
-
1/2 cup buttermilk
1 cup sugar
1/2 cup butter
1 TBL light corn syrup
1 tsp. vanilla
Bring all ingredients to a rolling boil and cook 3 min. Allow glaze to cool before drizzling over cake. use toothpick to poke holes in cake, so glaze can go down into it.
If you can’t see the above printable version, I left the original below for copying.
I did a couple of modifications, I didn’t have cloves, so I left those out. On the icing, I used a little buttermilk, half and half, not as much butter as called for, confectioners sugar and vanilla. I added a little corn starch to thicken and wisked it on the stove until boiling, then let it cool before pouring over the cake. I think the Glaze as it is makes a little bit too much, so modify to your liking!
Fig Cake
3 eggs lightly beaten
1 cup oil
1 cup buttermilk (do not use non-fat)
1 tsp. vanilla
2 cups flour
1 and 1/2 cups sugar (I cut the sugar down slightly)
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1 & 1/3 to 1 & 1/2 cups chopped figs (don’t crush them, but gently chop with knife or fig preserves will work too)
1/2 cup chopped pecans
Mix dry ingredients, add wet ingredients, fold in pecans and figs. Pour into greased & floured Bundt pan. Bake at 350* for approx. 30 -35 min. Check for done-ness with toothpick. Mine wasn’t done after 30 mins. so I left it in about 5-10 more minutes.
Buttermilk Glaze
1/2 cup buttermilk
1 cup sugar
1/2 cup butter
1 TBL light corn syrup
1 tsp. vanilla
Bring all ingredients to a rolling boil and cook 3 min. Allow glaze to cool before drizzling over cake. use toothpick to poke holes in cake, so glaze can go down into it.
Linking up to Christy’s Southern Plate Meal Plan Monday.
This cake was baked by a friend, for my birthday . This was the best birthday cake I ever had! She picked the figs right off her tree in her back yard. This cake tasted more moist, each day it aged. I took some cake home, to share with my Dad. He loved every bite!
Good afternoon from Augusta, Georgia. I have a Fig Tree in my back yard and love to make preserves, cakes and other delicacies with my figs. I am also looking for cakes and desserts that I can bake and freeze for either gifts or to enjoy later. This cake sounds and looks delicious. Do you think that I could bake it and wrap it well when it cools and freeze it for later–just let it thaw at room temperature and slice when someone wants a piece? Thanks so much. I hope to make this yummy sounding cake soon!!!!
HI, Pat, thanks for stopping by! I think this cake would freeze well, it’s very moist and the icing is delicious. I don’t see why you couldn’t freeze and thaw. It’s a good one!
I am really enjoying the cake. I think I did something wrong with the glaze. I let it cool and the butter separated. I mixed together, but never thickened. Spooned it onto the cake and only used half. What went wrong?
Hi, Terry, I’m not sure but it seems to be easy to do the glaze so maybe try again another time.
Terry I made it last night, and the same result. I will make the cake again, but never that icing. It was ridiculously sweet, and the cake didn’t need it. IMHO.
Do you use self-rising flour in this cake?
I think it’s all purpose flour if it doesn’t say self rising.
It is a memorably delicious cake, although it is so dense it’s more like an autumn banana bread. I think the recipe needs a few teaspoons of baking powder to lighten it up. The cake is also far, far too sweet with the added icing. In fact the cake would be fine with just 1c of sugar in the batter, and omit the sugary buttermilk icing altogether.
Oh the buttermilk icing is my fave!
Cake is excellent! Followed the recipe exactly and turned out beautifully. Does it need to be stored in the refrigerator?
I think it would be good to put in fridge especially in summer weather. We always do and then I sometimes heat in microwave for 15 sec. when I slice it cold.