Delicious Fig Cake

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.

5 from 1 vote
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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 chopped figs
  • 1/2 cup chopped pecans

Instructions

  1. 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. 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.

- Rhoda

Comments

  1. Thanks, Rho! Looks delicious…I don’t mind a fig newton or two, so I bet this will be yummy!

  2. I truly am a Yankee. The only figs I have ever eaten were in Fig Newtons. LOL! I seriously need to get out more. I’m baking this next week.

  3. Thanks for sharing-it looks yummy for the tummy. Plan to go to local curb market and buy some figs and make this week.

  4. Cindy ~ My Romantic Home says

    I love figs and that looks so good!

  5. 1215656559s20768 says

    Ihave a fig tree in my front yard. I hope they get ripe soon. This looks delish!-Lorie

  6. carolyn at cranberry crossings: says

    I have eaten figs my entire life but have never had fig cake! I am so anxious to try this! Thanks for posting the recipe!

  7. justabeachkat says

    Oh.My.Word! I’ve never had fig cake, but this recipe sounds like a keeper. I’ll make a copy for sure.

    Hugs!
    Kat

  8. I made this cake this weekend. It is to die for. I made it with fig preserves.

  9. Excellent!!!! And great instructions for a novice like me!!! thanks!! It was a great hit with my husband. I’ve been married 40 years and this is my first fig cake! Thanks again!

  10. Thanks for this recipe. My husband loves figs and is from Alabama. We don’t have local figs so I will try it with preserves. I was looking for a recipe for Father’s Day.

  11. I made this recipe tonight for my father-in-law’s birthday. It was so yummy! I couldn’t find figs in the store, so I used preserves. It was definitely a crowd pleaser! It was so moist! Thanks so much for posting this! I’m putting it in my recipe box for sure!

  12. Chelsea Tomlinson says

    Does this recipe work for fresh figs as well as dried figs? I tried it using fresh and it did not get done in the middle. I wondered if the liquid cooking out if the fresh figs caused the problem. It had a great flavor though so I’d love to try again!

    • HI, Chelsea, I think we used canned or frozen figs, but fresh ones I would think would work. Maybe cook it a little longer.

  13. I ran across your recipe recently and made this tonight after DL requested a fig cake to be made w all the fresh figs. I did cook it for 50 minutes and it was an absolute hit. It’s definitely a keeper – thank you for this!

  14. Smith Krista says

    Bought a home with huge fig trees and came across your recipe. Tried it last night and nothing but rave reviews on this super moist and very easy cake! Gonna be a keeper for every fig season! Thanks!

  15. Debi Giles says

    Hi Rhoda, I am new to instagram and not very computer savy. Is there a way I can print off recipes? I don’t see a print button and when I did try it printed off part of the recipe and all the comments. I was wanting to print Fig Cake recipe. Tks Debi

    • HI, Debi, this is an old post and I didn’t have this one set up in a recipe printer, but I’m about to update this one. You can always copy and paste it from here on my blog to a word doc and print that way.

  16. Will have to print this and save. We just planted a fig tree in our yard this summer, and with all the rain we’ve had it has grown so much already.

  17. Wow! That looks yummy! May have to find someone with a fig tree. 🙂

  18. Yummy looking! I am going to make it with fresh figs and leave off the icing. Sounds like a great cake for breakfast. Thanks for sharing Rhoda. We have friends with plenty of figs.

    • Hey, Lynne, it is great for breakfast, I’ve had it a couple of mornings with coffee. Yum!

  19. Oh my gosh. Living up here in Connecticut I had my very first fresh fig at a bridal shower last year. Since then I’ve been researching where I could get them….NADA…. I guess they have an extremely short shelf life, no fresh fig available at any given time around here. So maybe my own fig tree. I am contemplating getting a Chicago Fig tree. Need to do a little more research before I try hunting one down. Your preparation photos and finished cake, make my mouth water. Absolutely will try if and when I get my own figs 😉

  20. I made this fig cake and it’s delicious! Like you, I didn’t have cloves, plus I used less sugar and butter in the glaze. It is a keeper recipe! We’d never had fig cake before, but, but now that we have fig trees I’ll be making it whenever figs are ripe. Thanks for sharing this recipe!

    • HI, Martha, I’m so happy to hear you love it too, it is a keeper. And great that you have figs!

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