My parents have 2 fig trees and ever since I found this recipe several years ago, it is expected that I make a couple of these cakes during the season - the year I tried the fig upside down cake recipe, I was met with great disappointment! You really don't get a big fig flavor from this cake, so if that's what you're looking for, you might want to try a different recipe. You get more of a spice cake taste with this. But, it is a very tasty cake, and a great way to use fresh figs. As for the icing, I don't have a candy thermometer, so I just eyeball it by color. I usually leave it a little on thin side, that way it soaks into the cake and makes it super moist. Yum!!

Reviewed On: Jun. 1, 2010

Awesome!! Took a bunch of suggestions and sauteed the squash and garlic(added extra) in butter, used 4oz cream cheese and fresh basil. My squash didn't give off much water, so I added a bit to make more of a sauce and it was great. Hubby loved it and tried to swipe mine from my plate! Thanks for a great easy recipe.

Reviewed On: Jul. 1, 2008

I followed everyone's suggestion and used 1 1/2 cups of sugar and half the nutmeg. My husband slathered his with butter and loved it. I went butterless and liked it but thought it was missing something. I think I've decided it's missing a bit of salt and that's why it's so good with the butter on it. It's definately a keeper though

Reviewed On: Jul. 1, 2008