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.
My grandma passed away a year ago and had a fig tree in her yard. She would always make me a fig cake….oooh wee it was good. Now my daughter lives in her house and the figs are still blooming but now no fig cake. Maybe I need to get baking!! Thanks for the post it made me smile.
Do you peel the figs?
HI, Jo, no you don’t need to peel figs, it’s all soft.
This looks divine and will make a perfect bundt cake for fall!! It demands attention, doesn’t it?!! The color is warm like the colors of the season and it would accompany any meal beautifully! Thanks for sharing!
I made this cake twice in one weekend. Once for myself and again, as it was so delicious, for the people who brought me the figs. It was a huge hit and looked just as pictured. The first time I forgot to put the butter I. The buttermilk glaze and it was still wonderful— just richer the second time around! I will make this again!
Isn’t it delicious?! I love this cake!
This cake is absolutely wonderful! It:’s quick and easy to put together and is an awesome way to use up all the figs coming in this time of year! I followed the recipe as stated but did not make the glaze because I like to do different toppings depending on when we eat it. We might do cinammon butter or cream cheese if having it for breakfast with coffee or whip cream or ice cream if serving it as an after dinner dessert! Thanks so much for sharing it!
Hi, Debbie, so glad you enjoyed it!
What holds this cake together without the flour? Just thought I would check.
Hi, Linda, there is flour in the cake, it’s listed in the recipe at 2 cups.
I am going to try this cake. A while back I went to my local Kroger store and asked the girl who was working in the produce department where the figs were. She said to me “ I am not sure I know what figs are.” True story. I ended up buying the mission dried figs in a bag.
Hi, Betty, it’s a delicious cake, I hope you’ll enjoy!
If I don’t have fresh figs, how much fig preserves could be used? Thanks!
Hi, Beth, I’d go ahead and use at least 1 1/4 cup fig preserves to match the consistency of the chopped figs.
Sounds like the one I make. When figs are hard to find, you can use fog preserves/jam. I just decrease the sugar. It is beyond delicious! 😍
I never tried a fig cake before. It’s such a beautiful cake.
Thanks for your fig cake recipe. Can you use dried figs in this
recipe?
HI, Kathy, I suppose you could, but I don’t think it would be quite the same. Maybe fig preserves would work better.