Reviewed: Jan. 24, 2012

I checked on this at 45 minutes and it was done -- if I'd have left it longer it would have burnt. The figs did burn a bit where they were touching the pan. I only had 3/4 pound of figs and I found them to be a tad too sweet as it was [and I'm not usually one to complain about things being too sweet], but the cake itself was great. I guess I'm not a huge fan of figs, but I did like the muffin-y texture. My husband and mother both said it was good. I love spiced cake, so I doubled the cinnamon and cloves, and added 1/4 teaspoon nutmeg as well.

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1 user found this review helpful

Reviewer:

Panya V

Cooking Level: Expert

Reviewed: Nov. 30, 2011

Really good - several people asked me for the recipe or to make it again. I too put the figs in a food processor, and made the cake in a bundt pan, and then in mini bundt pans the second time around. make sure you grease and flour the pan really well, the cake will stick a bit otherwise.

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3 users found this review helpful

Reviewer:

briesas

Reviewed: 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!

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5 users found this review helpful

Reviewer:

threemore

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

Reviewed: Mar. 1, 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!

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9 users found this review helpful

Reviewer:

lauriek

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Northampton, Massachusetts, USA

Living In: Somerset, New Jersey, USA

Reviewed: Dec. 23, 2010

this cake tastes and smells delicious... I added some powdered sugar and buttermilk frosting on top

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6 users found this review helpful

Reviewer:

AMYMARIE2112

Reviewed: Oct. 10, 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.

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15 users found this review helpful

Reviewer:

marquez

Reviewed: Aug. 22, 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.

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11 users found this review helpful

Reviewer:

Jax Renegade

Reviewed: Aug. 20, 2010

Made this for a lunch time treat with tea for some freind and they all had seconds! I added a mashed banana and some random dried apricots and prunes to clear from cupboards and it was delicious. Without these the cake is fine and very moist. I made this to get rid of some dried figs I have had for ages but now I think Ill have to by some more figs and make it again!

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7 users found this review helpful

Reviewer:

Angela820

Reviewed: Aug. 10, 2009

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

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32 users found this review helpful

Reviewer:

Mamamia

Cooking Level: Intermediate

Reviewed: May 18, 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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7 users found this review helpful