Fig Spice Cake Recipe -
Fig Spice Cake Recipe

Fig Spice Cake

Recipe by  

"This is a delicious fig cake."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Place the stewed figs into a saucepan, cover with water, and simmer on low heat for about 5 minutes. Drain and cool, reserving 1/2 cup of the liquid.
  2. Cut the figs into 1/4 inch cubes; set aside. In a medium bowl, combine the reserved fig liquid and buttermilk; set aside. Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves; set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk mixture. Stir in the chopped figs and walnuts. Pour into prepared 10 inch tube pan.
  4. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan 15 minutes, then turn out onto a wire rack and cool completely.
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Reviews More Reviews

Aug 11, 2009

Moist and fluffy! Works well with fresh figs= 1lb. Added lemon zest for extra aroma. Nonfat yogurt can be substituted for butter milk.

Oct 09, 2004

I really liked this cake. I made it once with just white sugar. Then I made it a second time and used half white and half brown. Excellent both ways! The buttermilk really makes the difference too. I used pecans instead of walnuts too. Just as good.

Sep 17, 2008

delicious! I made a few modifications... mainly due to what I had on hand. I used yogurt instead of buttermilk and hazelnuts instead of walnuts. next time I will use a little more spices, not quite spiced enough for my taste, but still quite lovely. I also baked the batter in a mini-muffin pan (15 minutes) which makes them easy, handy snacks.

Oct 13, 2010

I usually don't bother writing reviews, but this recipe is amazing. I substituted the buttermilk with my homemade yogurt and it turned out great. It is now my absolutely favorite recipe.

Aug 23, 2010

very good recipe. although i love figs, i don't care for big chucks of them in the cake so i pureed them. cake turned out even better.

Aug 24, 2011

I made this with fresh figs from my tree. 1lb 1 oz. and dident add any extra water. I dident have any buttermilk so sub'ed regular milk with a little bit of vinager. This cake was so incredibly moist it was barly a cake anymore. That being said everyone LOVED it. I brought half pan to my trainer and he ate the whole thing without sharing. Its not real pretty to look at. I supose you could add some purple food coloring. I am thinking about making some marscapone or goat cheese whip cream and reduced lemon drizzle to fancy it up a bit. I will repost when I have tried it. Heaven knows I have enough figs!

Mar 02, 2011

So good!!! I made it for four people and we ate most of it within an hour. I substituted pecans for walnuts and per the advice of another reviewer, put the figs into the food processor instead of chopping them. I will be making this over and over!

May 19, 2009

This is an excellent base recipe for some great fruit cakes. I actually made a recipe of bananas foster and coarse mashed half of the cooked bananas into the spice cake batter. the remaining sauce and bananas were used to glaze and top the cake. the results were outstanding!! definitely a keeper!!


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  • Calories
  • 275 kcal
  • 14%
  • Carbohydrates
  • 41.6 g
  • 13%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 268 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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