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 fresh 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 nutmeg
- 1/2 tsp cloves
- 1 1/4 to 1 1/2 cups chopped figs
- 1/2 cup chopped pecans
Instructions
-
Mix dry ingredients in bowl, stir and add wet ingredients, fold in pecans and figs. Pour into greased & floured Bundt pan. Preheat oven and 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 (one-half) 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 whisk 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 vegetable oil
1 cup buttermilk (do not use non-fat)
1 tsp. vanilla extract
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 in saucepan 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.
Rhoda
Southern home recipes are the best—I’m going to try it!
:0)
Tara
I make this cake EVERY Christmas!THE BEST cake ever,love the smell while its bakng
Rhoda, I’ve have been looking for a bundt pan at garage sales for awhile, but now I’m going to have to break the bank and buy one. This looks delicious!!! I love figs and never had or heard of fig cake.
I love your recipes and know I’m in for a treat. Thank Sunni for sharing..and you of course! Mary
Hey I have an idea! How ’bout somebody ELSE bakes that and sends it up north to poor ol’ me? Hee! (I’m not much of a baker, but BOY does that look GOOOOOD!)
Oh I’m so happy to find this wonderful looking fig recipe. Yum.
I notice they have fresh figs on sale at Publix…Ta-da!
Thanks for the idea.
Rhoda, this looks scrumptious! I love fig preserves and fig cake. My grandmother used to make both. I will definitely try this and really appreciate you sharing the recipe!
XO,
Sheila
That looks delicious! I will have to make this for my dad. He loves figs! Thanks for the wonderful recipe.
I don’t think I’ve ever had figs. Are they similar in taste to dates? (Of which, I haven’t had many! Ha!)
Scrum-delicious! I love all your recipes!!!
I love figs – I can’t wait to try this one! 🙂
Hey Carol (paintergal), figs are different than dates, but they cook down & you really can't tase them in there. Think fig Newtons, but I really don't like fig Newtons, but I sure like this cake,
By the way, I think you could cut 1/2 the butter out in that glaze & it would still be fine. It calls for a whole stick of butter, next time I'm going to cut it in 1/2. It's very buttery & moist, swimming in that glaze. I think y'all will like it!
My parents have fig trees, so I'm sure my mom will make one of these for my dad. I took some for them to try when I went to the mountains.
CAKE!!!!!!!!! And a yummy looking one at that, I’m definitely going to make this one, thanks for the recipe, Rhoda!!!
Bella
Hey! Awesome! I have to bake something for Bible Study in the morning. Maybe I’ll make that ….
Thanks!
~~Liz~~
Yum!! My dad has a fig tree in his back yard and just gave me a baby fig tree that sprouted from his. We have fresh figs all the time and they’re TDF! I love dried figs and eat them all the time. This recipe sounds like a keeper – and I don’t even bake! LOL
Oh, yes, you are loved! I have an especial weakness for buttermilk icing. I haven’t ever made a fig cake (although I seem to recall a recipe from the 70s that called for a jar of fig baby food?? Or did I dream it?).
I can’t wait to make this. It’s such a fresh dessert to serve during fall, perfect for Halloween parties and even Thanksgiving dinner. ((Hugs))
Sounds wonderful and definitely one to try! The buttermilk glaze sounds especially divine.
Your room redo looks great. It is amazing what moving around and adding from your own collection will do for a room.
Have a great weekend,
Jen
I have tried and LOVED every recipe you have posted (since I've been reading your blog) so…even though I detest FIG NEWTONS (& now I've read you do too)..by golly, I'm going to try this one…but I guess I'll have to be using Fig Preserves…don't think I've ever seen fresh figs in any of our gro. stores…OK..I'll report back later..my DH LOVES Fig Newtons so he'll probably LOVE this cake.. Thanks! 😉 Bo
Oh. My. Word…
I just found your blog and love it. I’ve not made a fig cake but yours sounds delicious.
Very informative blog. Love it. 🙂
Judy
MMMM sounds yummy. I made fig preserves a few weeks ago. They are one of my favorits. My mom made a fig preserve cake. I want to try your recipe!
Blessings,
Lorilee